Farro Date Salad with Mango and Arugula {Vegetarian}

Ingredients

• 1 (3.7-ounce) bag Farro
• 4 Medjool dates
• 1 Ataulfo mango (this is sometimes called a champagne mango)
• 1 cup packed arugula leaves
• 1 tablespoon drained capers
• 2 tablespoons Caesar salad dressing (or Italian dressing or oil and vinegar)
• 1 tablespoon extra-virgin olive oil
• 10 grinds fresh black peppercorns

Directions

1. Put the farro in a pot, cover with water by 2 inches, and soak overnight. (This cuts down on the cooking time the next day.) When ready to cook, drain farro, refill water and heat until boiling. Reduce heat to a simmer, cover pot and simmer farro 10 or so minutes, until it is al dente with a nice chew to it. If you have forgotten to soak it overnight, it might take 30 or so minutes to cook. When done, drain in a colander and allow farro to cool.
2. Pit and cut (or snip with a kitchen shears) dates into small pieces. If they are too sticky, freeze them for 15-30 minutes before snipping, to make it easier.
3. Peel, pit and cut mango flesh into a small dice. Chop arugula leaves if they are large, or leave them whole if they are baby or micro. Drain capers.
4. In a large mixing bowl, add cooled farro, dates, mango, arugula and capers. Add dressing, oil and ground pepper. Stir to combine well, taste, and adjust seasoning to your liking.
5. Serves 4.

Notes