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Articles >> Food & Nutrition >> Featured Recipes >> Edamame Salad with Farro, Spinach, and Tomatoes

Edamame Salad with Farro, Spinach, and Tomatoes

Recipe courtesy of The Chefanies

Serves 2

INGREDIENTS

Toss together in a mixing bowl:

3/4 cup Edamame

1/2 cup Farro

1 cup Spinach, chopped roughly

10+ Cherry Tomatoes, halved

1 tsp Red Pepper Flakes

A few slivers of fresh Parmesan

 Salt & Pepper to taste

For the Vinaigrette:


1/4 cup Extra Virgin Olive Oil
3 Tbs Balsamic Vinegar or Orange Champagne Vinegar

1 tsp Dijon Mustard
1 tsp Agave Syrup

A general rule for making a vinaigrette is a 3:1 ratio of olive oil to vinegar. I like mine on the tangy side and thus use more vinegar.

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