Artichokes: Spring’s Best in a Farro and Millet Salad
This vegan main-course salad can be served in smaller portions as a side dish and garnished with the protein of your choice. It makes for lovely leftovers, too!
Use this vinaigrette for Artichokes: Spring’s Best in a Farro and Millet Salad (recipe below), and your favorite green salad.
Ingredients
- ¼ cup sherry vinegar
- ½ cup olive oil
- 2 tablespoons Dijon mustard
Preparation
Whisk ingredients in a small bowl. Alternatively, put ingredients into a small container with a tight-fitting lid and shake until mixture until is thick. Set aside.
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