Name: "Cheesy" Vegan Kale Salad with Farro (Vegan, Dairy-Free)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Cuisine: American
Ingredients: Lacinato (Dinosaur) Kale; Campbell's Italian Vegetables with Farro Soup; Organic Red Onion Bag; Signature Farms Cherry Tomatoes, Red, Angel Sweet; Fresh Gourmet Almonds, Honey Roasted, Sliced; O Organics Parsley, Organic; David's Kosher Salt; Napoleon Co. Grille Garlic Cloves; French's® Stone Ground Dijon Mustard; Bragg Nutritional Yeast; Oppy Organic Meyer Lemons; Bragg Organic Raw Unfiltered Apple Cider Vinegar; Ciuti Extra Virgin Olive Oil; Back to Nature Crackers, Rice, Thin, Sea Salt & Cracked Black Pepper

Bring a small pot of salted water to a boil.

Add farro and cook for 10-20 minutes, until just tender. Drain and set aside.

To make the dressing, add all dressing ingredients to a high speed blender and blend for 10 seconds until very smooth. Reserve.

Place chopped kale into a large serving bowl.

Top with the cooked farro and dressing. Using your hands or a pair of tongs, toss it together to coat. I like to use my hands to massage the dressing into the kale well.

Add cherry tomatoes, diced onion, sliced almonds, and fresh parsley and toss again to coat.

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Enjoy, or refrigerate for up to 5 days.
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"Cheesy" Vegan Kale Salad

Serves 6

10 mins prep

10 mins cook

20 mins total

What you need

Dressing:

How to make

Available coupons from Kat Can Cook