Power Greens Salad with Blueberries and Almonds

Directions

Put greens in a salad spinner and soak in very cold water for 5 minutes to crisp the greens. While greens soak, measure 1 cup blueberries, picking them over to remove any soft ones. Zest the lemon and then squeeze the juice to get 1 tsp. zest and 2 T juice; then whisk together the lemon zest, lemon juice, olive oil, mustard, salt, and pepper to make the dressing. Toast the almonds in a dry pan over high heat until they barely start to get some color Spin the greens until they’re very dry or pat dry with paper towels. Put greens into a salad bowl and toss with desired amount of dressing, until the greens are as moist as you prefer. Divide greens between two salad bowls and toss each with half the blueberries and half the almonds. Serve right away.