Kale Garden Salad

Kale Garden Salad Recipe
Photo: Randy Mayor; Styling: Lindsey Lower

 

Brightly colored, fresh golden beets are a beautiful addition to this classic Kale Garden Salad. Golden beets have the same nutritional value as their red cousins but don’t stain your hands.

Yield:

Serves 6 (serving size: 2 cups)

Recipe from

Nutritional Information

Calories 104
Fat 5.8 g
Satfat 2.1 g
Sodium 240 mg

Ingredients

1 tablespoon olive oil
2 teaspoons sherry vinegar
1 teaspoon fresh thyme
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1 garlic clove, minced
6 cups chopped stemmed curly kale
1/2 cup matchstick-cut carrots
1/4 cup thinly sliced radishes
1 uncooked golden beet, peeled and thinly sliced
2 ounces grated Asiago cheese (about 1/2 cup)

Preparation

Combine olive oil, vinegar, thyme, Dijon mustard, salt, and minced garlic in a large bowl, stirring with a whisk. Add kale, carrots, radishes, beet, and Asiago cheese; toss.

Note:

Darcy Lenz,

January 2014
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