Mung beans with kale and feta salad

Mairlyn Smith shows us that this savory salad doesn't have to be a side dish but the main course!
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Ingredients

2 cups
farro or spelt, cooked wheat berries
2 cups
cooked mung beans
2 cups
finely chopped kale
1 cup
finely chopped parsley
3
chopped into bite sized pieces oranges
1
diced red onion
1 cup
[(arils) only (use fresh or frozen) approximately 1 large ] pomegranate seeds
¾ cup (4 oz.)
crumbled feta
½ cup
raw pumpkin seeds

Dressing

3 Tbsp
extra virgin olive oil
1 lemon
for zest
2 Tbsp
fresh lemon juice

Instructions

  1. In a large bowl make the dressing: whisk together oil, lemon zest and juice. Ser aside.
  2. Add wheat berries, mung beans, kale, parsley and onion. Toss well.
  3. Add pomegranate seeds and toss well. Add feta and toss gently. Store in the fridge until serving time.
  4. Serving time: add pumpkin seeds and toss. Serve.
  You need to have the whole grains and mung beans cooked and ready to go before you start the recipe. Makes 10 cups One serving = 2 cups Per Serving: 478 Calories, 18.8 g Total Fat, 5.5 g Saturated Fat, 0 Trans Fat, 21 mg Cholesterol, 278 mg Sodium, 64.7 g Carbohydrate, 16.1 g Fibre, 19.2 g Sugars, 0.1 g Added Sugars, 20.6 g Protein, 932 mg Potassium Carbohydrate Choice: 3

Nutrition
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