Ingredients

• 1 1/2 cups (measured raw and dry) quick cooking Italian Farro (cooked will equal 2 cups)
• 2 small 6 oz. jars of marinated artichoke hearts, drained AND reserving the marinating liquids
• 4 ounces fresh arugula leaves, washed and shaken dry and gently torn into bite-sized pieces, remove any long tougher stems
• 1 large fresh red pepper, deseeded and thinly sliced
• 4 large Roma tomatoes, seeds and liquidity pulp removed and diced
• 10 ounces tub PHILADELPHIA Savory Lemon & Herb Cooking Creme
• 1/3 cup low-fat milk
• 2 tablespoons finely minced shallots
• 1/3 cup light olive oil
• 1/4 cup grated Kraft Parmesan cheese

Directions

1. Cook the Farro grain according to package instructions, fluff with a fork. Remove from heat and cooking pan and place Farro on a cooking sheet to allow it to cool quicker, than place the cooled grain in a serving salad bowl. Set aside.
2. While grain cooks prep and prepare the rest of the ingredients. Chop the marinated artichoke hearts into 1/2- 3/4 inch bites. Place in a large bowl.
3. Add to the bowl the torn arugula, sliced red pepper and diced tomatoes. Gently fold these four items together.
4. Prepare the dressing by combining the PHILADELPHIA Savory Lemon & Herb Cooking Creme, milk, and shallots together in a medium sized bowl and whisk in the olive oil and the reserved marinating liquids from the drained artichokes hearts. Combine until dressing is smooth but only until the oil is not longer separated. Do not over whisk!
5. Layer vegetables mixture atop the cooked Farro and pour the Creamy Lemony Dressing atop all. Adjust for seasonings by adding Salt and Freshly ground Black Pepper to taste. Sprinkle with cheese and serve.