Power Greens Salad with Blueberries and Almonds

Ingredients

• 5-6 oz. Power Greens mix of baby kale, spinach, and chard
• 1 cup fresh blueberries
• 1/4 cup slivered almonds, toasted
• 1 large lemon
• 3 T extra-virgin olive oil
• 1/4 tsp. mustard
• Salt and fresh-ground black pepper to taste

Directions

1. Place the greens in a salad spinner, cover them with very cold water, and leave them for 5 minutes so they perk up. If the greens are especially fresh, you can skip this.
2. While the greens are soaking, measure out 1 cup blueberries and sort through them, discarding any berries that are soft.
3. Zest the lemon first, then juice it, measuring 1 tsp. zest and 2 T juice. Whisk the zest, juice, olive oil, mustard, salt, and pepper together to make the dressing.
4. Set a dry pan over high heat and toast the almonds just until they begin to take on a little color, which should take only about a minute.
5. Spin the greens until they are thoroughly dry, or blot them with paper towels.
6. Transfer the greens to a salad bowl and toss them with as much dressing as you like, coating the leaves to your preferred level.
7. Divide the dressed greens between 2 salad bowls, then add half the blueberries and half the almonds to each bowl and toss.
8. Serve right away.