Tuscan Kale with Almonds, Plums, and Goat Cheese

tuscan-kale-with-almonds-plums-and-goat-cheese Quentin Bacon


  • 1 tablespoon lemon juice
  • 1 tablespoon honey
  • 1 teaspoon tamari or low-sodium soy sauce
  • 1/2 teaspoon Dijon mustard
  • 1 tablespoon olive oil
  • 1 pound Tuscan Kale, Swiss chard or spinach, tough ribs removed and sliced thin (about 8 cups)
  • 1/4 cup sliced seasoned almonds (such as Almond Accents)
  • 2 plums, halved, pitted and cut into wedges
  • 2 ounces crumbled goat cheese
  • 1/4 teaspoon freshly ground black pepper


1. Whisk together the first 5 ingredients (through olive oil) in a large serving bowl. Add remaining ingredients to dressing, and toss well to combine. Divide salad among 4 salad plates, and serve immediately.

    Prep: 15 minutes; Total Time: 15 minutes.
  • Yield: Makes 4 servings (serving size: about 2 1/2 cups salad)

Nutritional Information

Calories per serving: 209
Fat per serving: 13g
Saturated fat per serving: 4g
Monounsaturated fat per serving: 6g
Polyunsaturated fat per serving: 2g
Protein per serving: 8g
Carbohydrate per serving: 19g
Fiber per serving: 3g
Cholesterol per serving: 11mg
Iron per serving: 2mg
Sodium per serving: 220mg
Calcium per serving: 184mg