Arugula Salad

arugula saladIngredients:

7 oz bag Arugula

¼ red onion

1 can beets, rinsed and sliced

4 oz goat cheese, crumbled

2/3 cup farro, cooked

Dressing:

2 cloves garlic, chopped

2 tbsp sesame oil

2 tbsp non-fat plain Greek yogurt

2 tsp honey

1 tbsp apple cider vinegar

Directions:

  • Cook Farro: use 2 ½ cups water and 1 cup farro. Makes 2 ½ cups farro.
  • Make dressing: combine all ingredients and whisk until creamy.
  • Slice red onion and beets.
  • Add arugula, farro, red onion, beets, and goat cheese in a bowl.
  • Toss with dressing and refrigerate for about 20 minutes.
  • Serves 5-6

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