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5
from 1 vote
Chopped Kale Salad Recipe with Gorgonzola & Dijon Yogurt Dressing
Everything is better with Gorgonzola cheese! Perk up this healthy, crunchy kale salad with creamy Gorgonzola, roasted red peppers and an easy Dijon yogurt dressing.
Prep Time
15
minutes
mins
Total Time
15
minutes
mins
Course:
Salads, Side Dishes
Cuisine:
American
Keyword:
Vegetarian
Servings:
4
Servings
Calories:
138
kcal
Author:
Dara Michalski | Cookin' Canuck
Ingredients
The Salad:
4-5
large kale leaves
stems removed, leaves chopped (about 5 cups)
1
2 halves roasted red pepper, cut into small strips
1 ½
ounces
¼ cup crumbled Gorgonzola cheese
The Dressing:
1
tablespoon
nonfat plain Greek yogurt
1
tablespoon
Dijon mustard
1
tablespoon
fresh lemon juice
½
teaspoon
agave nectar
⅛
teaspoon
salt
2
tablespoons
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.
Notes
From the kitchen of Cookin' Canuck | cookincanuck.com
Nutrition
Serving:
1.5
Cups
|
Calories:
138
kcal
|
Carbohydrates:
7
g
|
Protein:
5
g
|
Fat:
11
g
|
Saturated Fat:
3
g
|
Cholesterol:
8
mg
|
Sodium:
413
mg
|
Potassium:
321
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
5825
IU
|
Vitamin C:
74.2
mg
|
Calcium:
150
mg
|
Iron:
1
mg