Kale Caesar Salad

Ingredients

Salad Mix

1. 1 cup farro grain, (optional: grain of choice, sorghum grain or quinoa are good choices)
2. 3 cups water
3. 2 cups baby kale leaves
4. 2 tablespoons pumpkin seeds
5. 1 teaspoon olive oil
6. 4 cups Romaine Heart lettuce, cut into 1" pieces

Caesar Dressing

1. 1/2 cup non-fat Greek Yogurt
2. 1/4 cup Parmesan cheese, freshly grated preferred
3. 2 tablespoons freshly squeezed lemon juice
4. 1 tablespoon white balsamic vinegar
5. 2 teaspoons whole-grain Dijon mustard, (I used Country Dijon)
6. 1 teaspoon pure maple syrup or honey, optional
7. 2 cloves garlic, finely minced
8. 2 teaspoons Anchovy paste
9. 1/4 teaspoon celery seeds
10. 1/4 teaspoon kosher or sea salt
11. 1/4 teaspoon freshly ground black pepper
12. 1 tablespoon Extra-Virgin olive oil

Directions

   Add Farro and water to a medium saucepan, cover and bring to a boil. Reduce heat and simmer until Farro is tender and water is absorbed, approximately 30 minutes. Allow to cool slightly before refrigerating. In the meantime, add pumpkin seeds and oil to a small skillet and toss to combine. Heat over medium heat until fragrant, about 5 minutes. Allow to cool at room temperature.

   Combine kale, Romaine heart leaves, and chilled Farro grain, and pumpkin seeds in a large salad bowl.

   Add dressing ingredients to a blender or food processor, and pulse until smooth. Refrigerate dressing in a glass jar with lid, until ready to use.

   Drizzle dressing over salad mix and toss to combine. Add additional Parmesan cheese if desired. Serve immediately!