Kale And Beet Salad With Blue Cheese And Walnuts

• 1 cup torn fresh mint leaves
• 1/3 cup thinly vertically sliced red onion
• 1 (6-ounce) package baby kale
• 1/4 cup plain 2% reduced-fat Greek yogurt
• 2 tablespoons fat-free buttermilk
• 2 teaspoons white wine vinegar
• 1 1/2 teaspoons extra-virgin olive oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 4 hard-cooked large eggs, quartered lengthwise
• 1 (8-ounce) package peeled and steamed baby beets, quartered (such as Melissa's)
• 1/2 cup coarsely chopped walnuts
• 2 ounces blue cheese, crumbled (about 1/2 cup)

1. Combine mint, onion, and kale in a large bowl. Combine yogurt, buttermilk, vinegar, oil, salt, and pepper in a bowl, 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.

mint leaves, red onion, baby kale, yogurt, buttermilk, white wine vinegar, extravirgin olive oil, kosher salt, freshly ground black pepper, eggs, baby beets, walnuts, blue cheese

Taken from www.myrecipes.com/recipe/kale-beet-salad-walnuts (may not work)