Baby Arugula and Kale Salad

With Roasted Almonds and Fresh Herbs

INGREDIENTS:

1 cup unsalted almonds

1 Tbsp extra virgin olive oil

1/2 tsp kosher salt

4 cups kale

3 cups baby arugula

2 Tbsp each chopped fresh dill, parsley and cilantro

1 Tbsp chopped fresh oregano

DRESSING:

1 Tbsp lemon juice

1 Tbsp good quality balsamic vinegar 1 clove garlic, grated or pressed

1 tsp kosher salt

1/4 cup extra virgin olive oil

DIRECTIONS:

Toss almonds with extra-virgin olive oil and salt. Spread on a baking sheet and bake in a preheated 350F oven for 15 to 20 minutes, stirring every 5 minutes or until nicely browned. Cool.

In large bowl combine kale, baby arugula and herbs. Cover with damp paper towels and reserve.

For dressing, combine lemon juice, balsamic vinegar, garlic and salt. Whisk in olive oil.

Just before serving toss greens with dressing. Serves 6 – 8 people