RADICCHIO FARRO SALAD

We go to many of the same hospitals several days per week. We try to alternate, sandwich day, salad day, pasta day, entree day. Regardless of what day it is, we send a salad with healthy proteins and grains so that the salads are more filling. We served this salad with the turkey sandwiches.

Serves 4 

1 cup cooked quinoa (according to package instructions)

1 cup cooked farro (according to package instructions) 

1 cup sliced Radicchio

2 Apples, cored, skin on sliced thin 

1/3 cup dried cranberries

1 cup green beans 

Juice from one lemon

1/4 cup olive oil

1 clove garlic, grate

2 tablespoons chopped fresh herbs (any)

Salt to taste

Combine all ingredients and season to taste with salt and more lemon if needed.