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Kale Salad


1/3 cup extra-virgin olive oil
1 tsp. toasted sesame oil
2 Tbs. tamari, soy sauce or shoyu
1 bunch Tuscan kale, stems trimmed, large ribs removed and   leaves roughly chopped (about 3 1/2 lightly packed cups or   3 1/2 oz.)
1 1/2 cups unsweetened large-flake coconut 
2 cups cooked farro or other whole grain



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