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Prepare the Salad

  • Bird’s eye chili pepper, seeded, fine dice 1.5 Tbsp
  • Farro, cooked 5 cups
  • Red kidney beans, drained, rinsed 2.5 cups
  • Spinach, baby 5 cups
  • Kale, shredded 5 cups
  • Pistachio, toasted 0.5 cup
  • Grapefruit segments, caramelized 2.5 cups
  • Quinoa, cooked, briefly fried until crisp 1 cup
  • Candied ginger, sliced
  • Hellmann's® Classics Balsamic Vinaigrette 4 x 1 gal 15 oz
  1. Prepare the Salad

    • Combine Hellmann’s® Classics Balsamic Vinaigrette and the bird’s eye chili pepper.
    • Combine the mixed salad dressing with the farro, red kidney beans, spinach and kale, and top with remaining ingredients.