Farro Salad Recipe at Pinot Days from the InterContinental San Francisco

10 ounces farro about 1 12 cups. 1 12 teaspoons kosher salt. 8 ounces white beans,. 12 cup pitted black olives. 1 medium red pepper, cut into thin strips. 3 oz Parmesan,. 3 oz of dice feta cheese. 3 oz of marinated artichokes diced. 3 oz of marinated mushrooms. 3 oz of cipolline diced. 1 small bunch basil. 14 cup lemon juice. 14 cup extra- olive oil. Grappa White-Wine Vinegar Dressing. 1 TBS Dijon mustard. Once the farro has cooled add the beans, olives, red pepper, Parmesan, feta, cipol.

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Farro Salad Recipe at Pinot Days from the InterContinental San Francisco

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10 ounces farro about 1 12 cups. 1 12 teaspoons kosher salt. 8 ounces white beans,. 12 cup pitted black olives. 1 medium red pepper, cut into thin strips. 3 oz Parmesan,. 3 oz of dice feta cheese. 3 oz of marinated artichokes diced. 3 oz of marinated mushrooms. 3 oz of cipolline diced. 1 small bunch basil. 14 cup lemon juice. 14 cup extra- olive oil. Grappa White-Wine Vinegar Dressing. 1 TBS Dijon mustard. Once the farro has cooled add the beans, olives, red pepper, Parmesan, feta, cipol.

PARSED CONTENT

The site recipes.intercontinentalsanfrancisco.com has the following on the homepage, "10 ounces farro about 1 12 cups." I noticed that the website also said " 1 12 teaspoons kosher salt." They also stated " 8 ounces white beans,. 12 cup pitted black olives. 1 medium red pepper, cut into thin strips. 3 oz of dice feta cheese. 3 oz of marinated artichokes diced. 3 oz of marinated mushrooms. 3 oz of cipolline diced. 14 cup extra- olive oil. Once the farro has cooled add the beans, olives, red pepper, Parmesan, feta, cipol."

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