Tuscan Kale with Almonds, Plums, and Goat Cheese

Tuscan Kale with Almonds, Plums, and Goat Cheese
Photo by Quentin Bacon


  • 1 tablespoon lemon juice
  • 1 teaspoon tamari or low-sodium soy sauce
  • 1 tablespoon honey
  • 2 plums, halved, pitted and cut into wedges
  • 1 pound Tuscan Kale, Swiss chard or spinach, tough ribs removed and sliced thin (about 8 cups)
  • ½ teaspoon Dijon mustard
  • 1 tablespoon olive oil
  • + 3 more ingredients
    • ¼ cup sliced seasoned almonds (such as Almond Accents)
    • 2 ounces crumbled goat cheese
    • ¼ 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.

View full recipe at My Recipes


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