For the dressing: – ¼ C of olive oil – ¼ C of lemon juice – Sea salt and Pepper to taste – 1 tsp of dried basil For the salad: – 4 ½ C of vegetable broth – 1 ½ C of uncooked farro – 2 medium roma tomatoes diced – 2 large green onions sliced on the bias – 1 C of fresh spinach – 1 C black olives – ¼ C of Kalamata olives sliced in half – 1 can of cooked kidney beans 15oz