Tuscan Kale with Almonds, Plums, and Goat Cheese
Quentin Bacon
Ingredients
- 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
Preparation
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.
Print
- Yield: Makes 4 servings (serving size: about 2 1/2 cups salad)
Prep: 15 minutes; Total Time: 15 minutes.
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 |
| Carbohydrates per serving: | 19g |
| Fiber per serving: | 3g |
| Cholesterol per serving: | 11mg |
| Iron per serving: | 2mg |
| Sodium per serving: | 220mg |
| Calcium per serving: | 184mg |
Health
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