A Big Make-Ahead Salad

bakedbymelissa.com

1 cup dry farro, rinsed

1 head green cabbage

1 small head bok choy

12 scallions, trimmed

4 Persian cucumbers, trimmed

1 red bell pepper, trimmed

1 cup edamame

3 medium carrots, peeled and trimmed

1 cup pumpkin seeds

1 cup slivered almonds

1 cup chopped fresh herbs (I used parsley, cilantro, and oregano)

subheading: For the dressing:

Juice of 3 lemons

¼ cup red wine vinegar

½ cup olive oil

3 tablespoons miso paste

1 ½ tablespoons dried oregano

1 teaspoon salt

1 teaspoon garlic powder

4 garlic cloves, grated with a microplane

3 tablespoons nutritional yeast

Directions at bakedbymelissa.com

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