Chopped Kale Salad Recipe With Gorgonzola & Dijon Yogurt Dressing
This vibrant kale salad is a celebration of bold flavors and textures. The crisp kale leaves are accompanied by the smoky sweetness of roasted red peppers, the creamy tang of Gorgonzola cheese, and a zesty Greek yogurt-based dressing. Each bite is a delightful harmony of earthy, sharp, and savory notes, making this salad a delicious and nutritious addition to any meal.
— Constant Cookbook
Ingredients
- 4-5 large kale leaves, stems removed, leaves chopped (about 5 cups)
- 1 (2 halves) roasted red pepper, cut into small strips
- 1 ½ oz. (1/4 cup) crumbled Gorgonzola cheese
- 1 tbsp nonfat plain Greek yogurt
- 1 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- 1/8 tsp salt
- 2 tbsp extra-virgin olive oil
Instructions
- The Salad:
- Place the kale in a colander and massage in warm running water until tender.
- In a large bowl, combine, roasted red pepper strips and Gorgonzola cheese. Toss gently.
- The Dressing:
- In a small bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, agave and salt. While whisking gradually pour in the olive oil.
- Pour the dressing over the salad and toss to coat. Serve.
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Serving Size: 1.5 Cups
- Calories: 138 kcal
- Carbohydrate Content: 7 g
- Protein Content: 5 g
- Fat Content: 11 g
- Saturated Fat Content: 3 g
- Cholesterol Content: 8 mg
- Sodium Content: 413 mg
- Fiber Content: 1 g
- Sugar Content: 1 g
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