Farro Salad with Swiss chard
8 oz Farro
1 small yellow zuchini diced
3 large swiss chard leaves chopped
3 scallions chopped
2 small (golf ball size)pickled red beets chopped
1 1/2 tablespoon roasted sunflower nuts
3 Tablespoon Seasons Frantoio Extra Virgen Olive oil
3 Tablespoon Seasons Tangerine Balsamic vinegar
Seasons Thai Ginger Salt to taste
In a small sauté pan, warm 1 tablespoon Seasons Frantoio Extra Virgen Olive oil, sauté chopped scallions for 1 minute, add swiss chard and sauté for 3 minutes until swiss chard is soft. Set aside, let it cool.
Cook Farro following box directions. Let it cool. Place the farro, swiss chard, scallions, sunflower nuts, chopped red beets and chopped yellow zucchini in a bowl.
In a small bowl, whisk together 2 tablespoons Seasons Frantoio Extra Virgin Olive Oil, 3 tablespoons of Seasons Tangerine Balsamic vinegar and Seasons fused Thai ginger salt. Add to salad.