2 cups farro (cook to packet instructions)
1 cup DOLE® Pineapple, peeled and cut in cubes
1 cup DOLE® Strawberries, hulled and cut into quarters
¼ cup balsamic vinegar
1 tablespoon honey
2 tablespoons of olive oil
2 tablespoons freshly chopped basil
2 tablespoons freshly chopped mint
½ cup goat’s cheese, crumbled
Place the cubed pineapple and strawberries in a small bowl and pour the balsamic vinegar and honey over the fruit. Stir to coat. Allow to macerate for at least 15 minutes.
To assemble, take a large salad bowl and spoon in the cold farro. Stir in half the chopped herbs, oil, and cheese. Scatter the other half of the herb and cheese mixture over the pineapple and strawberries and serve. Season to taste with salt and pepper, if needed.
Serving size: 241g, Amount per serving: 250 calories, Calories from fat: 60, 7g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 310mg sodium, 41g total carbohydrate, 4g dietary fiber, 9g sugars, 8g protein, 2%* Vitamin A, 45%* Vitamin C, 6%* Calcium, 6%* Iron (*percent daily value based on 2,000 calorie diet)