Spring Salad with Maple and Lime Vinaigrette

I love this salad. I did add some cucumbers and peppers just to pretty it up. When I make it I only have it with chopped kale or mixed greens, maple and lime vinaigrette and lots of roasted almond slices. The vinaigrette recipe came from 86 Lemons. I renamed it, changed the ingredient amounts and I used maple syrup instead of agave. I did make the recipe California chipotle chop that goes with this dressing and it was good.

You'll Need:

kale, chopped or mixed greens or a combination
natural almonds sliced, roasted (the kind with the skins still on)*
maple and lime vinaigrette (recipe below)

Citrus Vinaigrette

1/4 cup lime juice
3 Tbsp extra virgin olive oil
3 Tbsp apple cider vinegar
3 Tbsp maple syrup

Put all ingredients into a dressing bottle and shake well before using.

Add mixed greens to a bowl; then some dressing and top with a sprinkle of roasted, almond slices.

*How to roast almonds....

You can roast the almonds in the oven but I prefer pan fry. Put them in a frying pan on low to medium heat. Stir often, making sure they don’t burn.