1 cup cooked and cooled Pereg Farro

1 cup finely chopped Granny Smith apples

1 cup finely chopped celery

1 cup cleaned, roughly chopped fresh parsley

1/2 cup cleaned and sliced scallions

1 cup roughly chopped, toasted walnuts

3/4 cup mayonnaise

1/2 cup Tuscanini Apple Cider Vinegar

salt, to taste

pepper, to taste

toasted sunflower seeds