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Kale and Beet Salad with Blue Cheese and Walnuts

Photo: Randy Mayor; Styling: Lindsey Lower
Yield Serves 6 (serving size: 1 1/2 cups)
A bag of baby kale leaves saves the time of washing, stemming, and chopping larger leaves. Treat these small, tender leaves like baby spinach--as the base for salads or stirred into soups and stews at the end.

Ingredients

  • 1 cup torn fresh mint leaves
  • 1/3 cup thinly vertically sliced red onion
  • 1 (6-ounce) package baby kale
  • 1/4 cup plain 2% reduced-fat Greek yogurt
  • 2 tablespoons fat-free buttermilk
  • 2 teaspoons white wine vinegar
  • 1 1/2 teaspoons extra-virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 hard-cooked large eggs, quartered lengthwise
  • 1 (8-ounce) package peeled and steamed baby beets, quartered (such as Melissa's)
  • 1/2 cup coarsely chopped walnuts
  • 2 ounces blue cheese, crumbled (about 1/2 cup)

Nutrition Information

  • calories 202
  • fat 14.2 g
  • satfat 3.8 g
  • monofat 3.8 g
  • polyfat 5.4 g
  • protein 10 g
  • carbohydrate 11 g
  • fiber 2 g
  • cholesterol 132 mg
  • iron 1 mg
  • sodium 287 mg
  • calcium 139 mg

How to Make It

  1. Combine mint, onion, and kale in a large bowl. Combine yogurt, buttermilk, vinegar, oil, salt, and pepper in a bowl, stirring with a whisk. Drizzle yogurt mixture over kale mixture; toss gently to coat. Arrange eggs and beets over salad; sprinkle with nuts and cheese.