Good Dinner Mrs. Mellen

  I love bold salads with flavor, texture, and color - perfect for summertime picnics and barbecues. And I also strive to make salads healthy. In my edamame salad, I used farro, an ancient Italian grain that brings a nutty flavor to any dish. Quinoa can be substituted if you prefer. Also, I used honey, but if you want a vegan salad, maple syrup can be used. The result is a crunchy, tangy, flavorful salad that will thrill your family and friends. 1 cup farro 1 package (10.5 oz) frozen shelled edamame, steam in the bag 1 can (15.5oz) Chickpeas rinsed and drained 1/4 cup toasted almonds 1/4 cup dried cranberries  Dressing 1/4 cup olive oil 1/4 cup rice wine vinegar 1 tablespoon honey or maple syrup 1 tablespoon toasted sesame oil 1 1/2 teaspoon liquid aminos, I use Bragg 1 teaspoon freshly squeezed lemon juice  1 clove garlic, minced 1/2 teaspoon sea salt 1/4 teaspoon black pepper Cook farro according to package inst