This multigrain salad is a great dish for a salad buffet. You may need more vinaigrette for this recipe as you adjust quantities to suit your tastes.
1 cup farro, cooked according to directions
1.5 cup of Israeli Cous cous cooked according to directions. When cooked drizzle with olive oil, spread on a sheet pan separating the kernels and roast in the oven at 350 for 15 minutes or until semi dried.
1/2 cup finely chopped celery
1/2 cup of dried cranberries or raisins
1/2 cup of chopped walnuts
1/4 cup minced parsley
Grated rind of one lemon
2 T lemon juice
2 T sherry vinegar
1 small minced shallot
1 T. honey
Salt & pepper
1/2 cup of olive oil
Cook farro and couscous. Let cool. Mix all ingredients in a bowl.
Make the vinaigrette, add and toss.
Serves 10 with other salads