INGREDIENTS
4 cups
arugula
2 cups
cooked farro (seasoned with salt)
1 cup
green and/or wax beans (lightly blanched or steamed and cut into 1/2 inch pieces)
1 cup
cherry tomatoes (halved)
1/2 cup
crumbled feta cheese
1/4 cup
sliced almonds (lightly toasted)
1/4 cup
kalamata olives (halved)
2 tbsp
good quality balsamic vinegar
2 tbsp
roasted almond oil
salt and pepper