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15Ingredients
30Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 3/4 cup hot water
- 1/2 cup dried figs (Blue Ribbon Orchard Choice or Sun-Maid California Mission Figs, stems removed)
- 3 Tbsp. Tahini
- 2 Tbsp. balsamic vinegar
- 1 Tbsp. maple syrup
- 1 pinch salt
- 4 cups kale (packed and torn with stems removed)
- 3 cups farro (Bob’s Red Mill Organic, cooked, about 1 cup uncooked)
- 540 mL white kidney beans (can no salt added, or cannellini beans, drained and rinsed)
- 1 cup grape tomatoes
- 1 cup dried figs (Blue Ribbon Orchard Choice or Sun-Maid California Mission Figs, halved)
- 1/2 cup Kalamata olives (pitted or un-pitted)
- 1/2 cup red pepper (chopped)
- 1/2 cup shaved Parmesan cheese
- 1/4 cup red onion (chopped)
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