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Kale Salad with Creamy Peppercorn Dressing

Photo: Brie Passano; Styling: Claire Spollen


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


  • 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)

Nutrition Information

  • calories 33
  • fat 1.3 g
  • satfat 0.1 g
  • sodium 183 mg

How to Make It

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

Cook's Notes

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