Kale Salad with Creamy Peppercorn Dressing

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Kale Salad with Creamy Peppercorn DressingRecipe

Photo: Brie Passano; Styling: Claire Spollen

Serves 4 (serving size: about 2/3 cup)


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1/3 cup low-fat buttermilk
1 tablespoon canola mayonnaise
1/2 teaspoon white wine vinegar
1/2 teaspoon minced garlic
1/2 teaspoon cracked black pepper
1/4 teaspoon kosher salt
1/2 cup cored and very thinly sliced fennel
3 ounces baby kale leaves (about 3 cups)


Combine buttermilk, mayonnaise, vinegar, garlic, pepper, and salt in a medium bowl, stirring with a whisk. Add fennel and kale; toss well to coat.

Created date

January 2015

Nutritional Information

Calories 33
Fat 1.3 g
Satfat 0.1 g
Sodium 183 mg