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Bright colors, bold flavors and crunchy-creamy-chewy textures make this fresh salad — featuring Mixed Baby Kales — a delightful counterpoint to roasted meats and other rich holiday entrées. Serves 6 as a side dish or first course.

  • Mixed Baby Kales and Arugula Salad

  • with Cranberries, Almonds and Mustard Vinaigrette

  •  
  • 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.

Hungry for more? Our Mixed Baby Kales are super-easy to use, super versatile and they even bring some super nutrition to every dish. Check out more recipes featuring these yummy greens in our Recipe Center.

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