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Olive & Artichoke Farro Salad with Herbed Yogurt Dressing

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Olive & Artichoke Farro Salad with Herbed Yogurt Dressing

Description

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Recipes:

For the Salad:
12 oz bowtie (farfalle) pasta, cooked and cooled
½ cup ricotta cheese
½ cup dried cranberries
½ cup baby spinach, chopped
¼ cup toasted walnuts, chopped
¼ cup red onion, thinly sliced
½ cup feta cheese, crumbled (optional)
For the Lemon Herb Dressing:
¼ cup olive oil
2 tablespoons lemon juice
1 teaspoon lemon zest
1 teaspoon Dijon mustard
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon salt
¼ teaspoon black pepper
Directions:
In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, oregano, basil, salt, and black pepper to make the dressing.
In a large bowl, combine the cooked bowtie pasta, ricotta cheese, cranberries, spinach, walnuts, and red onion.
Drizzle the lemon herb dressing over the salad and toss gently to combine.
Top with crumbled feta cheese if using, and serve immediately or refrigerate for 30 minutes to allow the flavors to meld.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Kcal: 380 kcal per serving
Servings: 4

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