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Prep Time
Cook Time
Servings
Rheumatoid Arthritis
Preheat Oven Preheat oven to 375°F.
Prepare Farro Prepare farro according to package instructions. Once cooked, drain the water and spread evenly on a cookie sheet. Place in the fridge to cool.
Toast Almonds While the farro is cooking, place the slivered almonds on an aluminum foil lined cookie sheet and toast for 6-8 minutes, or until golden brown in color.
Prepare Salad Dressing Combine all ingredients, except the olive oil into a blender. Puree on high until smooth. Pour contents into a bowl using a mesh strainer to collect any large pieces of ginger or turmeric. Slowly whisk the olive oil into the mixture. Set aside.
Combine Ingredients In a large mixing bowl combine the cooled farro, toasted almonds, arugula, dried cherries, and goat cheese. Drizzle with dressing to your liking.
Mix Together Using tongs, mix the contents until evenly combined and enjoy!
Fresh ginger and turmeric can be substituted for dried versions to omit the use of a blender. Use 1 Tbsp of each instead of the above 2 Tbsp.
To limit the use of hands when preparing the dressing, swap out the whisk and mixing bowl for an immersion blender. Be sure to use a tall bowl to blend together the ingredients to avoid splatters.
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