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.
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)
How to Make It
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.
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