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May Spring Challenge
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Serves:
3
Salad
1 cup of cooked farro (or quinoa, if you are gluten free like me)
6 cups of kale salad
1 cup cherry tomatoes, halves
1 can kidney beans, drained and rinsed
3 Tbsp., pine nuts
Lemon Dressing
1/4 cup olive oil
1 lemon, juiced
1 tsp. honey
Pinch of salt