Salad with Walnut Parsley Dressing

Serves: 6

Ingredients

• 1 bag veggies and greens salad mix from TJ (you can save the dressing and toppings to use for something else)

• 1/2 cup cherry tomatoes, halved

• 1 container of mushrooms, sauteed in olive oil

• 1 cup farro

• 1/3 cup parmesan

• 1/3 cup dried cranberries

• 1/2 cup Parsley

For the Dressing

• 1 tbsp Olive Oil

• 1 tbsp honey

• 1/2 cup Parsley

• 1 cup walnuts

• 1 tbsp Dijon mustard

• 1 lemon

Method

1. To a large bowl, add the salad base mix

2. Cook your farro according to package directions and then drain

3. Add the cooked farro to a lined baking sheet and drizzle with a tiny bit of olive oil. Bake at 374 for 20-30 minutes until crispy

4. Sautee your mushrooms on the stovetop on medium-high heat for about 5-7 min

5. Add your tomatoes and cooked mushrooms to the bowl

6. Chop 1/2 cup parsley and add to the bowl

7. Add the walnuts to a bowl and soak in boiling water for 5 minutes to soften

8. Make the dressing by combining the walnuts, honey, mustard, olive oil, and lemon (optional: red pepper flakes)

9. Toss the dressing into the salad and top with parmesan.

10. Top your salad with the crispy farro, and enjoy!