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Farro and Kale Salad with White Beans and Slow-Roasted (or Sun-Dried) Tomato
http://www.theperfectpantry.com/2013/01/recipe-for-farro-and-kale-...
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Ingredients
categorized
original
1 cup farro
2 cups whole baby kale leaves (or chopped kale)
6 slow-roasted (or sun-dried) tomato halves, diced
1/4 cup canned white beans, rinsed and drained
1/4 cup pecan halves or pine nuts
1/4 cup balsamic vinegar
1/4 cup mild agave nectar
1 Tbsp Dijon mustard
1/2 cup olive oil (not fruity)
1/2 tsp kosher salt
1/4 tsp fresh black pepper
Ingredients
categorized
original
This recipe is
vegan
Produce
Baby kale, whole
(
2
cups
)
Pecan halves or pine nuts
(
1/4
cup
)
Tomato, halves
(
6
)
White beans, canned
(
1/4
cup
)
Condiments
Balsamic vinegar
(
1/4
cup
)
Dijon mustard
(
1
Tbsp
)
Cooking & Baking
Agave nectar, mild
(
1/4
cup
)
Black pepper, fresh
(
1/4
tsp
)
Kosher salt
(
1/2
tsp
)
Olive oil
(
1/2
cup
)
Pasta & Grains
Farro
(
1
cup
)
Preparation
Read recipe preparation on
theperfectpantry.com
The Perfect Pantry
www.theperfectpantry.com
All 648 recipes
Social Stats
35.7
Rating
1-100
9
Tweets
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Views
0
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Recipe Stats
Published January 10, 2013 (1 month ago).
59 people saved this recipe.
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