Spring Farro Salad with Feta

Ingredients

• 1 bunch asparagus (tough bottoms removed and sliced on the bias in 1 - 1 1/2" pieces)
• 1 cup fresh or frozen peas
• 1 cup farro (uncooked; see notes)
• 4 ounces crumbled feta cheese
• 1 1/2 tablespoons chopped fresh mint (sub with dill or chives)
• lemon vinaigrette
• salt and black pepper (to taste)

Instructions

1. 1

   Cook the vegetables: Fill a medium to large saucepan with water and bring to a boil over high heat. Reduce the heat to medium and add the asparagus and peas. Blanch for 2-3 minutes, then drain in a colander. Place the vegetables in a bowl of ice water to stop the cooking process to retain their beautiful green color if desired. Drain in a colander as needed and place in a large bowl.

2. 2

   Cook the farro according to package instructions in the same pot. Once cooked, remove from heat and drain well, then place in the bowl with the vegetables.

3. 3

   Assemble the salad: Add the feta cheese and mint to the bowl with the farro and and toss with enough lemon vinaigrette to coat. Season to taste and enjoy!