Tuscan Kale with Almonds, Plums, and Goat Cheese

Quentin Bacon

Prep: 15 minutes; Total Time: 15 minutes.

Yield: Makes 4 servings (serving size: about 2 1/2 cups salad)
Recipe from Health

Nutritional Information

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

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. 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.
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