Rating: 5 stars
2 Ratings
  • 5 star values: 2
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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.

Recipe by Cooking Light August 2014


Credit: Randy Mayor; Styling: Lindsey Lower

Recipe Summary test

Serves 6 (serving size: 1 1/2 cups)


Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

202 calories; fat 14.2g; saturated fat 3.8g; mono fat 3.8g; poly fat 5.4g; protein 10g; carbohydrates 11g; fiber 2g; cholesterol 132mg; iron 1mg; sodium 287mg; calcium 139mg.