Menu and recipe

Farro spinach dill salad with roasted chicken leg

Recipe

Farro spinach dill salad

2 1/2 cup organic pearled farro

1/4 cup pickling juice homemade preferable

1/4 cup olive oil or coconut oil

1 cup blueberries

3 scallion finely chopped

1/4 cup fresh dill

1/2 cup julienne arugula 

1/2 cup julienne spinach

1 cup dice pickle green beans

Salt and pepper to taste

1 cup dice cucumber

Directions:

Fallow direction on package on how to cooked Farro

Drain and let cool, set aside.

In a large bowl add chopped spinach, dill, scallion, dice pickled green beans, and cucumber. Then add Farro, and  blueberries, mix together, in a separate bowl combine oil, pickle juice, salt and pepper, whisk together and pour over salad. Let marinate for one hour or over night preferable.