MUSTARD VINAIGRETTE:
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 tablespoon tamari (wheat-free soy sauce)
2 teaspoons minced shallot
1 small clove garlic (minced)
1/2 cup olive oil
2 teaspoons chopped fresh Italian parsley
1/2 teaspoon salt
  Freshly ground black pepper (to taste)
  SALAD:
5 ounces Earthbound Farm Organic Kale (1 package)
1/4 cup Earthbound Farm Organic Baby Arugula (or wild arugula)
3/4 cup dried cranberries
2/3 cup grated carrot
1/2 cup chopped toasted almonds
4 tablespoons Mustard Vinaigrette (or to taste)
1/4 cup feta cheese