Farro and Kale Salad

Combine grains, greens, fruit, and cheese for a four-food-group side salad recipe.

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  • Makes: 6 servings
  • Makes: 8 1/2 cups
  • Hands On: 30 mins
  • Total Time: 1 hr

Farro and Kale Salad

Directions

  1. In saucepan combine farro and 11/2 cups water. Bring to boiling; reduce heat. Cover; simmer 30 minutes or until tender. Drain; rinse with cold water until cool.
  2. Preheat oven to 350 degrees F. In shallow baking pan toss almonds with 1 tsp. oil, garlic salt, and pepper. Roast for 10 to 12 minutes or until toasted, stirring once. Remove from oven; cool.
  3. For dressing, in screw-top jar combine 3 Tbsp. oil, lemon juice, and garlic. Add salt and pepper. Cover; shake. In bowl toss kale with 1 Tbsp. dressing. Using clean hands, work dressing into kale 15 seconds. Using vegetable peeler, cut ribbons from carrots. Add farro, carrots, nuts, berries, and cheese to kale in bowl. Add remaining dressing; toss.
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Nutrition Facts (Farro and Kale Salad)

  • Per serving:
  • 216 kcal ,
  • 13 g fat
  • (2 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 5 mg chol. ,
  • 123 mg sodium ,
  • 21 g carb. ,
  • 5 g fiber ,
  • 4 g sugar ,
  • 6 g pro.
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