By Chef Alli
1 head Romaine lettuce, torn
1 bundle baby kale, torn, or fresh spinach
1/2 cup sliced almonds, toasted
1/2 cup dried cranberries
1 cup shelled frozen edamame, thawed, optional
1/4 cup pepitas
1/2 cup crumbled feta cheese
ORANGE MARMALADE VINAIGRETTE
3 Tbs. olive oil
1 1/2 Tbs. white wine vinegar
1 Tbs. spicy brown mustard
2 Tbs. orange marmalade
Kosher salt and freshly ground black pepper, to taste
- In a dressing cruet or glass jar with a tight-fitting lid, shake all the vinaigrette ingredients together to combine well.
- In a large serving bowl, add the torn Romaine and baby kale; drizzle with some of the prepared vinaigrette, then toss to combine, adding more vinaigrette, as needed.
- Top the salad with almonds, cranberries, edamame (if using), pepitas and crumbled feta cheese. Serve at once.