Wonderful Pistachios Summer Salad with Fresh Nectarines & Arugula

  • 6 servings
  • Total
    35 Minutes

Ingredients

  • Salad:

    • ¾ cup
      (190 ml) farro
    • 1 cup
      (250 ml) low sodium chicken or vegetable broth
    • 1 cup
      (250 ml) water
    • 4 cups
      (1000 ml) chopped arugula
    • 1
      firm-ripe nectarine, chopped
    • 3
      scallions, white and green parts, sliced
    • ¾ cup
      (190 ml) coarsely chopped Wonderful Pistachios No Shells
    • 4 ounces
      (about 120 g) crumbled feta cheese
  • Dressing:

    • ¼ cup
      (60 ml) extra-virgin olive oil
    • Juice from 1 lemon
    • 2 teaspoons
      (10 ml) chopped fresh thyme
    • ¼ teaspoon
      (1 ml+) sea salt
    • ¼ teaspoon
      (1 ml+) freshly ground black pepper

Instructions

    1. In a pan, combine the farro, broth, and water. Bring to a boil, reduce the heat tosimmer, cover, and cook for 25 minutes, until the farro is tender. Drain and rinsewith cold water.
    2. In a large bowl, toss the cooled farro, arugula, nectarine, and scallions.
    3. In a small bowl, whisk the olive oil, lemon juice, thyme, salt, and pepper.Pour over the salad and toss to coat.
    4. In a dry skillet, toast the pistachios over medium for 1 minute. Stir into the salad. Sprinkle the feta cheese over top before serving.