Enjoy both greens and grains in this hearty springtime salad from the Kendall Reagan Nutrition Center!

Ingredients

Dressing:

2 tablespoons + 1 teaspoon Dijon mustard

3 tablespoons lemon juice 

1 teaspoon sugar

2 cloves garlic, minced

1/2 cup of extra virgin olive oil

1/2 teaspoon cracked black pepper

Salt to taste

SALAD:

1 bunch asparagus, sliced in 2-inch pieces

3 cups cooked farro

1 small fennel bulb, thinly slice

2 celery stalks, chopped

5 green onions, white parts only, thinly sliced

2 cups baby arugula

1/2 bunch Italian parsley, finely chopped

Salt & cracked black pepper to taste

Directions:

1. For the dressing, place Dijon mustard, lemon juice, sugar and garlic in food processor. Process for 10 seconds while pouring in the olive oil.

2. For the salad, fill a small mixing bowl with 2 cups of water and 1 cup ice and set aside. Bring 3 cups of water to boil in a saucepan. Immerse cut asparagus in the boiling water for 1 minute. Remove from water and immediately place in ice water bath. 

3. Combine farro, fennel, celery, green onions, arugula and parsley in a large bowl.

4. Drain asparagus and combine with farro salad mix and salad dressing in a large bowl. Season with salt and pepper to taste. 

5. Chill for at least 1 hour before serving. 

Serving  Size:  3/4 cup

Yield: 6 servings