Farro Salad

The rich texture of the Farro pairs beautifully with the earthy notes of the pumpkin salsa.

Farro salad: bring 2 cups of water to a boil. Pour in 1/2 cup Farro with 1 tsp salt. Reduce heat and simmer about 10 minutes. Add 2 tbsp. Pumpkin salsa. When done. Divide the Farro mixture as it becomes the base for the salad and the filling for the lettuce wraps.
Add 2 tbsp diced carrots, 2 tbsp. marinated artichoke hearts, 2 tbsp. diced grape tomatoes, 1 tbsp. parsley.

Salmon and farros salad

This is great on its own or paired with salmon! I coated the salmon with the vinaigrette that I had made earlier in the day. I baked the salmon in a 350 degree over for 16 minutes. I’ll also try stuffing a chicken breast with this filling.

Mrs. Renfro’s Pumpkin Salsa. This stuff is amazing. It isn’t sweet, so it is awesome with just about anything.

Mrs Renfros pumpkin salsa                                       Farro salad

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