¾ cup dry farro
8 slices lower sodium turkey bacon, chopped
11 oz chopped sweet kale salad kit
½ cup crumbled feta cheese
⅓ cup pomegranate arils
1
Prepare farro as label directs; drain if necessary. Makes about 2¾ cups.
2
In large skillet, cook and stir bacon over medium-high heat 8 minutes or until browned; transfer to paper towel-lined plate.
3
In large bowl, toss salad kit, cheese, pomegranate arils, farro and bacon; transfer to serving platter. Makes about 6¼ cups.
Chef Tip: Customize this recipe by swapping the turkey bacon for meatless bacon-style strips and/or the feta cheese with dairy-free feta.
Ingredients
¾ cup dry farro
8 slices lower sodium turkey bacon, chopped
11 oz chopped sweet kale salad kit
½ cup crumbled feta cheese
⅓ cup pomegranate arils