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Ingredients

• Dressing:
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons vegetable broth
• 1 1/2 tablespoons extravirgin olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon red wine vinegar
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 garlic clove, crushed
• 
  Salad:
• 1 1/4 cups uncooked spelt (farro), rinsed and drained
• 1 1/2 cups vegetable broth
• 1 cup water
• 1 cup (1-inch) cut green beans
• 3/4 cup (1/4-inch) sliced carrots
• 1/2 cup frozen green peas, thawed
• 1/2 cup frozen whole-kernel corn, thawed
• 1/2 cup marinated artichoke hearts, drained and chopped
• 1/4 cup pitted ripe olives
• 1/4 cup pitted green olives
• 1 (7-ounce) bottle roasted red bell peppers, drained and chopped

Description

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