2teaspoonsSriracha sauceuse in 1/2 teaspoon increments to taste
Instructions
Rinse and cook farro; Bring 4 cups water to boil; add one cup farro; stir and allow to come to boil again; cover and reduce to simmer until liquid is absorbed; once farro is done, rinse and spread over baking sheet; season with salt and refrigerate for about 20 minutes
Rinse beans and refrigerate for 20 minutes
Prepare onion, zucchini and squash; rinse and cut in slices or ribbons (using a potato peeler)
Meanwhile, in a food processor, combine all dressing ingredients; puree until smooth; ADD SRIRACHA SAUCE IN 1/2 teaspoon increments; it is spicy!
Allow dressing to rest at room temperature for a while; re-taste dressing to determine if it needs more sriracha sauce
Plate 1 cup spinach and ½ cup arugula; place one cup farro on greens; add about ¼ cup of each bean; add squash, red onion and 3 olives; lightly drizzle dressing over salad