Kale Salad With Creamy Peppercorn Dressing

• 1/3 cup low-fat buttermilk
• 1 tablespoon canola mayonnaise
• 1/2 teaspoon white wine vinegar
• 1/2 teaspoon minced garlic
• 1/2 teaspoon cracked black pepper
• 1/4 teaspoon kosher salt
• 1/2 cup cored and very thinly sliced fennel
• 3 ounces baby kale leaves (about 3 cups)

1. Combine buttermilk, mayonnaise, vinegar, garlic, pepper, and salt in a medium bowl, stirring with a whisk. Add fennel and kale; toss well to coat.
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lowfat buttermilk, canola mayonnaise, white wine vinegar, garlic, cracked black pepper, kosher salt, fennel, baby kale leaves

Taken from www.myrecipes.com/recipe/kale-salad-creamy-peppercorn-dressing (may not work)