Grain & Kale Salad with Raspberry Dressing

Ingredients:

- 1/2 cup cooked farro

- 1/2 cup cooked quinoa

- 1/2 cup cooked black rice

- 2 large kale leafs, spines and stems removed

- 2 tablespoons toasted almond slivers

- Fresh raspberries for garnish

Raspberry Vinaigrette

- 1/2 cup fresh raspberries

- 1/2 cup balsamic vinegar

- 1/2 cup olive oil

- 1 tablespoon honey

Instructions:

1. Cook the farro, quinoa, and black rice according to package instructions.

2. Make the vinaigrette by whizzing all ingredients in a blender.

3. Roughly chop kale and combine in a large bowl with cooked farro, quinoa, black rice, and vinaigrette. Top with almonds and fresh raspberries. Serve immediately.