To make the dressing, blend the almond butter, lemon juice, apple cider vinegar, honey, Dijon mustard, and garlic in a high-speed blender. Stream in the oil and blend until creamy. Stir in oregano, and salt and pepper to taste.
To assemble the salad, combine the chilled farro with the broccoli, radishes, cucumber, and almonds. Toss with enough dressing to lightly coat.
Cookies are great, but cookie dough is better. This “cookie dough” takes an egg-less approach to cookie dough and stuffs it between two crunchy graham crackers and dunks it in melted chocolate. Chocolate-Dipped “Cookie Dough” Stuffed Grahams are made with JUSTIN’S® Maple Almond Butter and are a great treat for the entire family.
To make the dressing, blend the almond butter, lemon juice, apple cider vinegar, honey, Dijon mustard, and garlic in a high-speed blender. Stream in the oil and blend until creamy. Stir in oregano, and salt and pepper to taste.
To assemble the salad, combine the chilled farro with the broccoli, radishes, cucumber, and almonds. Toss with enough dressing to lightly coat.
