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Dairy
Easy
4 Servings
Allergens 
15 Minutes
Diets
2 containers green and purple baby kale, about 8 ounces
2 medium carrots, peeled and shaved into thin strips using a peeler
2 raw beets, peeled and julienned into thin strips
2 medium nectarines, cut in small wedges
1/2 cup slivered almonds, toasted
8 ounces Ta’amti Feta Cheese, cubed
3 medium scallions, roughly chopped
1/2 cup Tuscanini Olive Oil
2 tablespoons Gefen Honey
2 teaspoons Haddar Dijon Mustard
3 tablespoons fresh lemon juice (from 1 large lemon)
1/4 teaspoon Haddar Kosher Salt
1/8 teaspoon black pepper
Place scallions, oil, honey, mustard, lemon juice, salt, and pepper in a bowl and whisk well to combine. Set aside.
Dressing may be made in advance and refrigerated until needed. Whisk before pouring over the salad.
Arrange kale on a large, wide salad platter. Layer with carrot strips, beets, and nectarine wedges. Scatter almonds and feta cubes; drizzle with the dressing and serve.
The salad can also be plated individually.
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