Ingredients
2 cups arugula leaves
2 cups butterhead lettuce, torn
2 cups kale, chopped (remove tough stems)
2 cups romaine lettuce, chopped
2 cups spinach leaves
½ cup cherry tomatoes, halved
¼ cup sliced cucumber
¼ cup shredded carrots
¼ cup red onion, thinly sliced
¼ cup crumbled feta cheese (optional)
¼ cup toasted nuts (almonds or walnuts)
Dressing
3 tbsp olive oil
1 tbsp balsamic vinegar or lemon juice
1 tsp Dijon mustard
½ tsp honey or maple syrup
Salt & pepper to taste
Instructions
1. Wash and dry all fresh greens. Chop kale and romaine, and tear butterhead lettuce into bite-sized pieces.
2. In a large bowl, combine all greens, tomatoes, cucumber, carrots, red onion, feta, and nuts.
3. Whisk olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl.
4. Drizzle dressing over salad, toss gently, and serve immediately.