This salad can be made ahead and is a tasty family-friendly, vegetarian dish. Feel free to mix it up, however, by adding slices of cooked chicken or tuna. Makes 4 main dish servings


  •  3/4 cup of uncooked farro (a whole grain found near the rice products in store)
  • 1 (15 oz.) can reduced sodium, Michigan Cannellini or Navy Beans, rinsed and drained, or 2 cups cooked Michigan Dried Edible White Beans
  • 1 small shallot, thinly sliced
  • 3 tablespoons olive oil
  • 1/4 cup rice vinegar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1 (5 oz.) package baby arugula
  • 1 cup crumbled feta cheese
  • 2 teaspoons dried dill


  1. Cook farro according to package directions. Drain and rinse under cool running water.
  2. In a large bowl, toss together the farro, beans, shallot, oil, vinegar, salt and pepper. Let sit for 15 to 20 minutes.
  3. Add arugula and feta cheese and toss to combine. Garnish with a sprinkle of dill.
  4. Serve with a whole grain baguette.

Nutrition information per serving: 421 calories; 17 g fat; 53 g carbohydrate; 20 g protein; 13 g fiber; 826 mg sodium

Recipe adapted from Real Simple

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