Farro and Kale Salad with Lemon Poppy Seed Dressing


4 cups of water

2 cups farro, rinse under cold water*

1 (14 oz.) package shredded vegetables, such as kale, Brussel sprouts, broccoli, and cabbage

1 bunch scallions, sliced thin

1/4 cup dried cranberries

2 tablespoons roasted pumpkin seeds

Add water to a saucepan and bring to boil. Add faro. Cover with a lid, and let simmer on low-medium heat for 20-25 minutes or until all of the water is absorbed. Transfer to large bowel. Add kale, scallions, cranberries, pumpkin seeds, toss. Pour dressing over the salad and toss again. Serve at room temperature.

Lemon Poppy Seed Dressing

2 teaspoons stevia

1/2 cup lemon juice

2 teaspoons diced onion

1 teaspoon Dijon mustard

1/2 teaspoon salt

2/3 cup canola oil

1 tablespoon poppy seeds

Blend stevia, lemon juice, onion, Dijon mustard, and salt in a blender until smooth. Stream canola oil in a thin stream into the mixture while the blender is running. Add poppy seeds and pulse blender a few times, just to mix seeds into the dressing.



*I used Nature’s Earthy Choice Farro




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