Chopped Kale And Farro Summer Salad With Bbq Vinaigrette

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Parade Magazine
Nutrition per serving    (USDA % daily values)
Uploaded by: Parade Magazine Magazine


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Ingredients for 6 servings

5 cups kale, cleaned and chopped into small pieces

1 Tbsp freshly squeezed lime juice

1 tsp olive oil

1½ cups corn, either cut from cob or frozen and thawed

½ tsp chipotle powder

1½ cup cooked farro, cooled

4 eggs, hardboiled, peeled, and chopped

2 roma tomatoes, diced

½ cup gorgonzola cheese, crumbled

¼ cup BBQ sauce

2 Tbsp extra-virgin olive oil

1½ Tbsp balsamic vinegar

2 tsp lime juice

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