1 1/2 cups pearled farro
4 cups water
1 1/2 teaspoon salt
1/4 cup red wine vinegar
2 Tablespoons honey
1/4 cup canola oil
1 cup sliced toasted almonds
1 cup dried sweet cherries
2 cups baby spinach, chopped
1/2 cup red onion, diced
3/4 cup red bell pepper, diced
3/4 cup thinly sliced celery
1 cup crumbled feta cheese
Place farro in a large pot with water and 1 teaspoon salt.
Simmer for about 30 minutes or until tender.
Drain and set aside to cool.
In a small bowl, whisk together the vinegar, honey and 1/2teasooon salt until dissolved.
Whisk in the oil and set aside.
In a large bowl, combine the cooked faro, dried cherries, spinach, onion, pepper, and celery.
Drizzle half of the dressing over the salad.
Toss in half of the almonds and feta cheese.
Right before serving, add the remainder of the dressing and garnish with remaining almonds and feta.
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