Bluebird Farro Salad with Cherries and Almonds



  • 4 cups cooked and cooled Bluebird Farro*
  • 3/4 cup slivered almonds, toasted
  • 1 cup cherries pitted and roughly chopped or dried cherries if not in season
  • 2 teaspoons finely chopped rosemary
  • 2 tablespoons chopped Italian parsley
  • 1/2-3/4 cup Lucini Cherry Balsamic and Rosemary Vinaigrette
  • optional additions: goat cheese or Parmesan Reggiano


  1. Combine all ingredients in a large bowl and gently mix. Taste and adjust seasoning with additional salt and pepper and more vinaigrette to taste. Options: serve with crumbled goat cheese or shaved Parmesan Reggiano.


*available in our Bulk Department