Kale Garden Salad

Name: Kale Garden Salad
Yield: Serves 6 (serving size: 2 cups)
Ingredients: 1 tablespoon olive oil; 2 teaspoons sherry vinegar; 1 teaspoon fresh thyme; 1 teaspoon Dijon mustard; ¼ teaspoon kosher salt; 1 garlic clove, minced; 6 cups chopped stemmed curly kale; ½ cup matchstick-cut carrots; ¼ cup thinly sliced radishes; 1 uncooked golden beet, peeled and thinly sliced; 2 ounces grated Asiago cheese (about 1/2 cup)

1 Rating

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.

By Darcy Lenz and Darcy Lenz

Recipe by Cooking Light January 2014

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Kale Garden Salad

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Kale Garden Salad

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews

All Reviews for Kale Garden Salad