Mixed Baby Kales and Arugula Salad with Cranberries, Almonds and Mustard Vinaigrette

4
Serves

Bright colors, bold flavors and crunchy-creamy-chewy textures make this fresh salad a delightful counterpoint to rich holiday entrées.

Ingredients

  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 Mixed Baby Kales (1 package)
1/4 cup 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

Directions

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.