Farro Salad with Almonds and Dried Apricots

Farro Salad with Almonds and Dried Apricots

Ingredients
3 cups cooked farro (could use barley, quinoa or small pasta)
1 bunch of scallions finely chopped
¾ cup diced dried apricots (could substitute raisins)
juice and zest of 1 lemon
½ cup finely chopped herbs. (I use parsley, basil, oregano, thyme and a little mint)
½ cup toasted and chopped almonds

Whisk together the lemon, EVOO and salt and pepper to taste.

Combine farro, vegies, and apricots. Toss with dressing and fresh herbs. Garnish with toasted almonds and more herbs.