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Farro Salad with Arugula, Artichokes & Pistachios
Ingredients
* 1 tablespoon lemon juice
* 1 tablespoon extra-virgin olive oil
* ¾ cup cooked farro
* 1½ cups packed baby arugula
* ¼ cup packed small fresh mint leaves
* 2 tablespoons thinly sliced fresh basil
* 1 14 oz canned whole artichoke heart (or 4 quarters), rinsed and chopped
* ⅛ teaspoon salt
* 2 tablespoons chopped salted dry-roasted pistachios
* 1½ tablespoons pomegranate seeds (arils) or dried cranberries
* ¾ ounce soft goat cheese, crumbled (2 Tbsp.)
Instructions
