California Kale Salad Bowl

California Kale Salad Bowl

California Kale Salad Bowl

  • Ready in 40 min.
  • Serves 12

Ingredients

  • 1 large shallot or half small onion, finely diced
  • 3 tbsp (45 mL) PC® Red Wine Vinegar
  • 1/2 tsp (2 mL) salt
  • 1 tsp (5 mL) Dijon mustard
  • 2-1/2 tbsp (32 mL) PC® New World EVOO Extra Virgin Olive Oil
  • 1 cup (250 mL) PC® Blue Menu® Italian Farro Precooked Spelt
  • 2 tsp (10 mL) PC® New World EVOO Extra Virgin Olive Oil
  • 1 leek, white and pale green parts only, finely chopped
  • 2 cloves garlic, minced
  • 1/4 tsp (1 mL) freshly ground black pepper
  • 1 pkg (142 g) PC® Organics Baby Kale
  • 1 cup (250 mL) shredded carrots
  • 1/4 cup (50 mL) unsalted roasted sunflower seeds

Instructions

  1. Combine shallot, vinegar and 1/4 tsp (1 mL) of the salt in large bowl; let stand 10 minutes. Stir in Dijon and 2-½ tbsp (32 mL) oil; set aside.
  2. Bring 8 cups (2 L) water to a boil in large saucepan. Stir in Farro; return to a boil. Reduce heat to medium-high; cook uncovered for 10 minutes. Drain; let cool for 2 minutes, stirring once or twice. Stir into shallot mixture until cooled.
  3. Heat 2 tsp (10 mL) oil in same saucepan over medium heat. Cook leek, stirring often, for about 5 minutes or until softened. Stir in garlic, pepper and remaining 1/4 tsp (1 mL) salt; cook, stirring, for 30 seconds. Stir into Farro mixture until cooled.
  4. Toss in kale, carrots and sunflower seeds until combined.

Nutritional Information

  • Calories 230 Cal
  • Sodium 240 mg
  • Carbohydrate 29 g
  • Fibre 4 g
  • Protein 5 g
  • fat 11 g (of which 1.5 g is saturated)
  • Low in saturated fat
  • Source of Fibre

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