CanadaSalad
Baby Kale and Arugula Salad with Cranberries, Almonds and Mustard Vinaigrette
Active Time: 10 minutes • Total Time: 0 minutes
Yields: 6 Servings
Ingredients
- MUSTARD VINAIGRETTE:
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon tamari
- 2 teaspoons minced shallot
- 1 clove garlic
- 1/2 cup olive oil
- 2 teaspoons chopped fresh Italian parsley
- 1/2 teaspoon salt
- Freshly ground black pepper
- SALAD:
- 5 ounces Earthbound Farm Organic Kale & Arugula
- 3/4 cup dried cranberries
- 2/3 cup grated carrot
- 1/2 cup chopped toasted almonds
- 4 tablespoons Mustard Vinaigrette
- 1/4 cup feta cheese
Bright colors, bold flavors and crunchy-creamy-chewy textures make this fresh salad a delightful counterpoint to rich holiday entrées.
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.
