Bright colors, bold flavors and crunchy-creamy-chewy textures make this fresh salad a delightful counterpoint to rich holiday entrées.
tamari (wheat-free soy sauce)
clove garlic (minced)
chopped fresh Italian parsley
Freshly ground black pepper (to taste)
Earthbound Farm Organic Kale (1 package)
Earthbound Farm Organic Baby Arugula (or wild arugula)
chopped toasted almonds
Mustard Vinaigrette (or to taste)
Whisk the lemon juice, mustard, tamari, shallot and garlic in a bowl. Slowly add the olive oil in a thin stream, whisking constantly to emulsify the mixture. Stir in parsley, salt and pepper to taste. Set aside. (Any leftover dressing can be refrigerated, covered tightly, for up to 2 weeks.)
Place the greens in a large bowl. Add the cranberries, carrot and almonds and toss lightly to distribute, then drizzle the vinaigrette over all to taste and toss again. Divide among 6 serving plates and sprinkle feta cheese over the top of each salad. Serve immediately.
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