Name: Brilliance Northwest LLC
Address: 6118 SE Belmont St Ste 404, Portland, OR, 97215, US
Price range: $$$

Servings: 8 servings Prep: 20 min Cook: 30 min

Crunchy, tangy and packed with fresh flavor, this farro salad is made for sharing at picnics, potlucks, and backyard gatherings. Nutty Organic Farro pairs perfectly with crisp vegetables and a creamy dill pickle ranch, creating an easy side dish that brings plenty of personality to the table. #ProTip: Make extra ranch as a dip for fresh veggies!

Ingredients

Salad

2 cups cooked Organic Farro, cooled
8 cups Mixed Greens
¾ cup Kosher Dill Pickles, chopped
1 cup 1 cup Cucumber, sliced or chopped
½ cup Radish, thinly sliced
¼ cup Feta Cheese, crumbled
¼–½ cup Dill Pickle Potato Chips, lightly crushed
Fresh Dill, for garnish
Salt and Black Pepper, to taste

Dill Pickle Ranch

¾ cup Sour Cream
½ cup Mayonnaise
¼ cup Dill Pickle Brine
2 Tbsp fresh Dill, finely chopped
1½ tsp Ranch Seasoning

Instructions

Cook farro according to package directions. Drain well and cool completely. In a large serving bowl, combine cooked farro, mixed greens, dill pickles, cucumber and radish.
Whisk together sour cream, mayonnaise, dill pickle brine, fresh dill and ranch seasoning until smooth. Refrigerate until ready to use.
Drizzle with dill pickle ranch and toss gently to coat. Season with salt and black pepper to taste.
Top with feta cheese, fresh dill and crushed dill pickle potato chips just before serving.

Notes

The dressing and cooked farro can be prepared up to 2 days ahead.
Try adding carrots, celery, sweet peppers or purple cabbage for extra crunch and color.