Chopped Kale Salad Recipe with Gorgonzola & Dijon Yogurt Dressing
User Reviews
5
2 reviews
Excellent
Chopped Kale Salad Recipe with Gorgonzola & Dijon Yogurt Dressing
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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.
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Ingredients
The Salad:
- 4-5 kale stems removed, leaves chopped (about 5 cups, large leaves
- 1 red bell pepper roasted, 2 halves, cut into small strips
- 1 ½ ounces gorgonzola cheese ¼ cup crumbled
The Dressing:
- 1 tablespoon Greek yogurt nonfat plain
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice fresh
- 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
Nutrition Information
Show Details
Serving
1.5Cups
Calories
138kcal
(7%)
Carbohydrates
7g
(2%)
Protein
5g
(10%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Cholesterol
8mg
(3%)
Sodium
413mg
(17%)
Potassium
321mg
(7%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
5825IU
(117%)
Vitamin C
74.2mg
(82%)
Calcium
150mg
(15%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 138 kcal
% Daily Value*
| Serving | 1.5Cups | |
| Calories | 138kcal | 7% |
| Carbohydrates | 7g | 2% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 8mg | 3% |
| Sodium | 413mg | 17% |
| Potassium | 321mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 5825IU | 117% |
| Vitamin C | 74.2mg | 82% |
| Calcium | 150mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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