Farro & Kale Salad

• FOR THE SALAD:
• 1 cup Farro, Uncooked
• 1 whole Small Garden Cucumber, Peeled And Sliced
• 1 whole Lemon Cucumber, Peeled And Sliced
• 1/4 whole Red Onion, Diced
• 2 whole Carrots, Peeled And Sliced
• 5 leaves Kale, Chopped (5 Leaves Is About 1 Cup Chopped)
• FOR THE DRESSING:
• 1/4 cups Fresh Lemon Juice (for 1/4 Cup You'll Need About 2 Lemons)
• 1/4 teaspoons Lemon Zest (for 1/4 Teaspoon You'll Need About 1/2 Lemon)
• 3 Tablespoons Olive Oil
• 1/4 cups Parsley, Finely Chopped
• 1/2 teaspoons Dry Mustard
• 1 teaspoon Agave Nectar
• Salt To Taste
• Pepper To Taste

1. Cook farro according to package directions. Drain and refrigerate until needed.
2. Combine cucumbers, red onion, carrots, kale, and chilled farro in a large bowl.
3. For the dressing: Combine all ingredients in a small bowl and mix well.
4. Pour the dressing into the bowl of salad and mix well, making sure to massage the dressing into the kale.

salad, cucumber, lemon cucumber, ubc, carrots, is, dressing, ubc, ubc, olive oil, ubc, dry mustard, salt, pepper

Taken from tastykitchen.com/recipes/salads/farro-kale-salad/ (may not work)