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Mum arrived for a summer visit, and after the long flight I wanted to serve something light to ease her gently into the new hemisphere and time zone.

KALE AND BEET SALAD WITH BLUE CHEESE AND WALNUTS

kale and beet salad

1 cup fresh mint leaves, coarsely chopped

1 (6-ounce) package baby kale

1/4 cup plain Greek yogurt

2 tablespoons buttermilk

2 teaspoons white wine vinegar

1 1/2 teaspoons olive oil

salt and freshly ground black pepper

4 hard-cooked eggs, quartered lengthwise

cooked beets, peeled and quartered

1/2 cup coarsely chopped walnuts

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

Enjoy!

Recipe adapted from Cooking Light, August 2014

www.cookinglight.com/

 

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