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Chopped Pistachio and Farro Super Green Salad

Cook Time

MINS

Total Time

MINS

Calories*

*per serving

Serves

Easy, Quick, Weekday, Spring, Vegan, Vegetarian, Pistachios, Italian, Asparagus, Gremolata, Side Dish, Gluten-Free

Ingredients

2 5oz bags of Setton Farms Jalapeño Seasoned Pistachio Kernels
1 cup farro, cooked and cooled
1 bunch lacinato kale, chopped finely
1 bunch mint, chopped
1 bunch dill, chopped
1 bunch chives, chopped
1 bunch green onions, chopped


Dressing: 

¼ extra virgin olive oil + ¼ cup red wine vinegar + 2 tbsp lemon juice + ½ tbsp maple syrup + 1 tsp garlic powder + salt / pepper to taste

Method

1) Cook farro according to the instructions. Set aside and allow to cook.
2) In a medium bowl, whisk together ingredients for dressing.
3) Add chopped kale to a large mixing bowl. Add half of the dressing and massage kale until tender.
4) Add theJalapeño Seasoned Pistachio Kernels, cooked farro, mint, dill, chives, and green onions and drizzle in the rest of the dressing. Toss until everything is combined before serving.

Nutrition

Dietry Needs

Vegetarian

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Heart Healthy

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Gluten Free

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Vegan

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Quick Tip

In this recipe

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Seasoned No Shell

JALAPEÑO

Ready to spice things up? Picked fresh from our family’s California orchards and shelled for your convenience, these Jalapeño pistachios take snacking to the next level. The perfect balance of flavor and heat from ripe, all-natural jalapeños elevates each bite to an unexpected indulgence.

Learn More

Let your taste buds do some exploring

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