Recipes
Kale Salad with Buttermilk Dressing
6 servings
30 minutes total
Shopping list
Ingredients
- 1 Bakery sourdough loaf
- 2 tablespoons olive oil
- 1 teaspoon kosher salt, divided
- 1 cup cherry (or grape) tomatoes, halved
- ½ small red onion, thinly sliced
- 1 tablespoon fresh chives, finely chopped
- 1 tablespoon Italian parsley, finely chopped
- ¼ teaspoon pepper
- 1 teaspoon garlic spice paste
- 2 tablespoons lemon juice
- 2 tablespoons sour cream
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- ½ cup buttermilk
- 1 bag fresh baby kale salad greens (5-6 oz)
Steps
- Preheat oven to 400°F. Cut bread into 1-inch cubes (about 3 cups). Combine in large bowl: bread cubes, oil, and ¼ teaspoon salt until well blended.
- Arrange bread on baking sheet in an even layer. Bake 10–12 minutes, turning halfway, or until golden. Let stand to cool.
- Halve tomatoes and slice red onion. Chop chives and parsley; place in small bowl with garlic, Dijon, mayonnaise, sour cream, lemon juice, buttermilk, pepper and remaining ½ teaspoon salt, whisk until smooth.
- Place salad greens in a large bowl; top with tomatoes, onion, and croutons. Drizzle with dressing. Serve.
Amount per ⅙ recipe serving: Calories 270, Total Fat 11g, Sat Fat 2.5g, Trans Fat 0g, Chol 5mg, Sodium 790mg, Total Carb 36g, Fiber 1g, Sugars 6g, Protein 8g, Calc 8%, Vitamin A 0%, Vitamin C 0%, Iron 15%