Kale and Beet Salad with Blue Cheese and Walnuts
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Julianna Grimes
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.
Ingredients
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)
Instructions
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