Cooked - Farro Salad With Arugula, Artichokes & Pistachios - New Recipe

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Farro Salad With Arugula, Artichokes & Pistachios

1.0

1 tablespoon lemon juice

1 tablespoon extra-virgin olive oil

0.75 cup cooked farro

1.5 cups packed baby arugula

0.25 cup packed small fresh mint leaves

2 tablespoons thinly sliced fresh basil

1 canned whole artichoke heart (or 4 quarters), rinsed and chopped

0.125 teaspoon salt

2 tablespoons chopped salted dry-roasted pistachios

1.5 tablespoons pomegranate seeds (arils) or dried cranberries

0.75 ounce soft goat cheese, crumbled (2 Tbsp.)

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Whisk lemon juice and oil in a salad bowl.
Stir in farro, arugula, mint, basil, artichoke, and salt.
Sprinkle with pistachios, pomegranate seeds, and goat cheese.

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