CHEF JEFF — ONE BYTE AT A TIME: Happy Vegan

This salad successfully combines some of the tastiest health foods, all on one plate.

Happy Vegan

3½ cups farro

½ cup dried cranberries

¾ cup sliced baby kale

½ cup chopped toasted hazelnuts

¼ cup extra virgin olive oil

2 tablespoons plus 2 teaspoons golden balsamic vinegar

Salt and pepper

Rinse the farro in cold water. Place the farro in a heavy-bottomed pot and cover with fresh cold water. Bring the water to a boil over high heat, then reduce the heat, cover loosely and cook the farro until tender, about 20 minutes. Strain and set aside to cool on a rimmed baking sheet.

In a large bowl, toss together the cooked farro with the cranberries, kale and hazelnuts.

In a small bowl, whisk together the olive oil and vinegar, and season with 2 teaspoons salt and 1 teaspoon pepper, or to taste. This makes about 8 cups of farro salad.

Yield: Serve 8 to 12.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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