House Calls

SPR 2018

House Calls Magazine is a quarterly publication that focuses on health and wellness. It includes a wide assortment of articles with topics on the latest health and wellness information, nutrition, safety, lifestyles, and more.

Issue link: http://housecallsmagazine.rsfh.com/i/961512

Contents of this Issue

Navigation

Page 49 of 54

h o u s e c a l l s { spring 2018 } 45 specials board Nutrition facts (per serving): 421 calories, 30g total fat, 4g saturated fat, 0mg cholesterol, 84mg sodium, 31g carbohydrates, 4g fiber, 7g sugar, 7g protein (Serves 6) For the dressing: 1/4 cup balsamic vinegar 1 tsp. honey 1/4 tsp. salt Freshly cracked black pepper 3/4 cup olive oil 2 cups cooked farro (made from 1 cup dry), warm or chilled 2 cups thinly sliced kale 1 cup chopped orange segments (from 2 medium-sized oranges) 1 small shallot, thinly sliced 1/3 cup chopped walnuts, toasted Whisk the vinegar, honey, salt, and pepper together in a small bowl. Add olive oil, whisking until emulsified. Set aside. Combine salad ingredients in large serving bowl. Toss with prepared dressing and serve warm or chilled. Citrus, Kale, & Farro Salad CHEF'S NOTE: This salad will keep in the fridge for up to three days.

Articles in this issue

Archives of this issue

view archives of House Calls - SPR 2018