Nothing beats a good fruit and vegetable medley, especially when it’s elevated by Lifeway Farmer Cheese. This is a dish that is loaded with nutrients. Our Lifeway Farmer Cheese gives the salad 12 live and active probiotic cultures. And if that’s not enough, we dress this salad and boost its nutrition even further. Our salad dressing uses Lifeway Lowfat Plain Kefir for additional calcium, protein, and probiotics.
Cultured Dairy: The Nutrition Benefits You Actually Need to Know
With increasing research linking the correlation between probiotics, gut health, and immunity, it’s no secret that the integrity of our gut is vital to our health. Although additional factors such as stress, antibiotic usage, and individual health conditions can contribute to the condition of our gut, a focus on healthy food choices is one of the easiest ways to support the microbiome.
Several studies have shown a strong association between the gut-brain-microbiota. Probiotics introduced to the gut have been found to support immunity, improve allergies, and improve digestion.
Studies have shown that reduced diversity of healthy gut bacteria during early years is associated with an increase in food allergies during school-age years. In addition, kefir made from whole milk helps absorb key nutrients such as Vitamins A, D, E, and K. Vitamin K is important because it helps your bones absorb calcium. It’s important to know that kefir contains a special trio: vitamin D, K, and calcium – all three crucial elements to support bone health.
Prep Time: 25 mins Servings: 5-6Ingredients
- 2 whole carrots, shredded
- 1 teaspoon extra virgin olive oil
- 1/4 cup uncooked quinoa
- 1 cup cooked beets
- 1 medium apple
- 1/4 cup dried cranberries
- 1/4 cup crumbled Farmer Cheese
- 3-4 cups kale
- For the dressing:
- 3 tbsp extra virgin olive oil
- 2 tsp honey
- 1 tsp dijon mustard
- 1 tbsp Plain Lowfat Kefir
- 1 tbsp balsamic vinegar
- salt and pepper
Directions
- Chop beets and shred carrots.
- In a preheated oven to 425 degrees, on separate pans, add chopped beets and on the other shredded carrots. Drizzle olive oil over both, and salt and pepper over carrots. Cook for 15-20 minutes or until carrots and beets start to shrivel up.
- Cook quinoa according to package instructions.
- To make the dressing, whisk together the olive oil, balsamic vinegar, honey, keifr, and dijon mustard. Season with salt and pepper, to taste.
- In a large bowl, toss together Kale, cooked quinoa, Roasted Carrots, Roasted beets, apple, cranberries, and Farmer Cheese. Drizzle with dressing and toss to coat. Enjoy!
