This simple salad is creamy, crunchy, and packed with flavor. Kale gives this salad hearty bulk while the arugula provides a light peppery flavor to the background. Farro, an ancient grain with a slightly nutty and chewy texture, provides the salad with a contrast of texture and filling whole grains. Creamy feta and crunchy almonds round out the salad to perfection. Top with a simple, homemade Citrus Salad Dressing to bring all the flavors together. This recipe is from our Med Instead of Meds program. Visit medinsteadofmeds.com for more recipes.

•  2 cups cooked farro
• 1 bunch kale
• 1 box (5 ounces) arugula
• 1/2 cup sliced almonds, toasted
• 3 ounces feta cheese, crumbled

• 3 lemons, juiced
• 6 tablespoons olive oil
• Salt and pepper to taste

1. Cook farro according to package directions to yield 2 cups of cooked grain.
2. Once cooked, chill farro.
3. Wash and remove ribs from kale.
4. Chiffonade kale into small strips.
5. Combine the farro, kale, and arugula.
6. Dress with Citrus Salad Dressing.
7. Top with almonds and feta.