Kale and Beet Salad with Blue Cheese and Pecans

Kale And Beet Salad With Blue Cheese And Pecans Recipe

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Lynette !


Using pre-packaged and prepped baby kale cuts down the prep time in this salad.

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20 Min
No-Cook or Other


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1 c
fresh mint leaves, torn
1/3 c
red onion, thinly vertically sliced
6 oz
package baby kale
1/4 c
plain greek yogurt
2 Tbsp
2 tsp
white wine vinegar
1 1/2 tsp
extra-virgin olive oil
1/4 tsp
kosher salt
1/4 tsp
black pepper, freshly ground
4 large
eggs, hard boiled, quartered lengthwise
8 oz
peeled and steamed baby beets, quartered
1/2 c
chopped pecans
2 oz
blue cheese, crumbled (about 1/2 cup)

How to Make Kale and Beet Salad with Blue Cheese and Pecans


  • 1Combine mint, onion, and kale in a large bowl.
  • 2Combine yogurt, buttermilk, vinegar, oil, salt, and pepper in a bowl, stirring with a whisk. Drizzle yogurt mixture over the kale mixture; toss gently to coat.
  • 3Arrange the eggs and beets over the salad; sprinkle with nuts and cheese.

Printable Recipe Card

About Kale and Beet Salad with Blue Cheese and Pecans

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Low Fat, Low Carb
Other Tags: Quick & Easy, Healthy
Hashtags: #kale, #beets, #blue-cheese

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