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Recipe: Farro Tomato and Dandelion Greens Salad with Sweet Lemon Balsamic Vinaigrette


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“I love this delicious and super-filling grain and green salad as a fresh, full meal before a major work day,” Clean Green Eats author Candice Kumai says. “For a post-workout dinner, I just add cubed tofu and it becomes a yummy and simple protein-rich recovery meal.”

YIELD: Makes 2 servings


INGREDIENTS

For the salad:

  • 2 1/2 cups cooked farro
  • 1 1/2 cups chopped dandelion greens
  • 1 cup grape or cherry tomatoes, sliced in half
  • 1/4 cup sundried tomatoes, in oil, sliced into quarters
  • 1/4 cup pepitas AKA pumpkin seeds
  • 1/4 cup crumbled goat cheese

For the vinaigrette:

  • 2 Tbsp balsamic vinegar
  • 1 Tbsp EVOO
  • 2 tsp Bragg’s Liquid Aminos or 1/4 teaspoon sea salt
  • 1 Tbsp lemon juice

DIRECTIONS

In a large mixing bowl, add the ingredients for the vinaigrette, whisk well to combine. Add the farro to the bowl, followed by the tomatoes, toss well to coat. Add in your chopped dandelion greens and toss lightly to combine. Plate up your salad and finish with the pepitas and crumbled goat cheese. Serve alongside a delicious fresh green juice for a powerful cleansing lunch.

Recipe and Photo Credit: Clean Green Eats: 100+ Clean-Eating Recipes to Improve Your Whole Life
Recipe appears in Superfood Guide

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