1 tablespoon lemon juice
1 tablespoonhoney
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
1/4 cupsliced seasoned almonds
2 plums, halved, pitted and cut into wedges
2 ounces crumbled goat cheese
1/4 teaspoon freshly ground black pepper
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.
Adpated from Health.com
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This recipe was most recently featured in
Boston Organics Newsletter No. 30 of 2013.