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To Prepare Dressing

  • Hellmann’s® Grapefruit Ginger Splash Vinaigrette Dressing 30 ml
  • Bird’s eye chili pepper, seeded, fine dice 3 ml
  • Farro, cooked
  • Red kidney beans, drained, rinsed 65 ml
  • Baby spinach 125 ml
  • Kale, shredded 125 ml
  • Pistachio, toasted 15 ml
  • Grapefruit segments, caramelized 60 ml
  • Quinoa, cooked, briefly fried until crisp 15 ml
  • Candied ginger, sliced, as needed
  1. To Prepare Dressing

    Combine Hellmann’s® Grapefruit Ginger Splash Vinaigrette and the bird’s eye chili pepper.
  2. To Prepare Salad

    Combine the mixed salad dressing with the farro, red kidney beans, spinach and kale, and top with remaining ingredients.
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