Rainbow Salad with Pineapple Vinaigrette

Name: Rainbow Salad with Pineapple Vinaigrette
Prep time: 128 d 17 h 52 min 17 s
Total time: 128 d 18 h 12 min 17 s
Yield: 4
Ingredients: 1cup farro; 1/4cup DOLE® 100% Pineapple Juice; 1/4cup basil, finely chopped; 2tbsp olive oil; 2tbsp white balsamic vinegar; 1tbsp agave nectar; 1/2tsp sea salt; 4cup arugula; 1/2cup red onion, thinly sliced; 1/4cup dried cranberries, chopped; 1/4cup DOLE® California Golden Raisins; 2tbsp shelled pumpkin seeds; 1cup carrot(s), shredded; 1/4cup parmesan cheese, shredded

A fiber packed salad with a sweet tangy dressing

Prep Time: 10 mins
Total Time: 30 mins
Serves: 4
Calories: 279

Ingredients

1 cup farro
1/4 cup DOLE^® 100% Pineapple Juice Buy Now
1/4 cup basil, finely chopped
2 tbsp olive oil
2 tbsp white balsamic vinegar
1 tbsp agave nectar
1/2 tsp sea salt
4 cup arugula
1/2 cup red onion, thinly sliced
1/4 cup dried cranberries, chopped
1/4 cup DOLE^® California Golden Raisins Buy Now
2 tbsp shelled pumpkin seeds
1 cup carrot(s), shredded
1/4 cup parmesan cheese, shredded

Steps to Sunshine!

Cook farro according to package directions. Pour farro in a colander and run under cold water to cool completely.
Whisk pineapple juice, basil, olive oil, vinegar, agave and salt together in a small bowl until well blended; set aside.
Assemble remaining ingredients in a large mixing bowl. Add vinaigrette mixture to salad bowl and toss gently to combine

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