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Рецепт Baby kale and cabbage salad with feta, olives and Greek dressing {vegetarian, gluten-free}
by Lydia (The Perfect Pantry)

Just when you think you might be done with kale, here's a crunchy, creamy, kale and cabbage salad (how alliterative!) that will make you reconsider. This particular salad started with a bag of baby kale and cabbage that I found at Costco; it's a convenience, to be sure, but you can mix baby kale with any type of shredded cabbage, in whatever proportion you prefer. Play with color and texture, by using green and purple cabbage and multicolored cherry tomatoes. Add sharp kalamata olives and feta cheese, plus wedges of hard-boiled egg, or keep going and pile on cucumber and bell pepper, and if you're not vegetarian, try some grilled shrimp or chicken. Homemade Greek dressing, lightened up with low-fat yogurt and thickened with a bit of buttermilk, brings everything together in this meal-in-a-bowl salad.

Baby kale and cabbage salad with feta, olives, and Greek dressing

From the pantry, you'll need: mayonnaise, Greek yogurt, powdered buttermilk, Dijon mustard, Parmigiano-Reggiano cheese, fresh black pepper, feta cheese.

Serves 2 as a main course, 4 as a side salad; can be multiplied.

Ingredients

Directions

Whisk together all of the dressing ingredients in a large mixing bowl.

Add the salad ingredients to the dressing, and toss gently to combine.

Serve at room temperature.

More salads made with dark leafy greens:

Chickpea, quinoa and spinach salad with preserved lemon vinaigrette, from The Perfect Pantry

Farro and kale salad with white beans and slow roasted tomato, from The Perfect Pantry

Raw baby kale salad with apples, sunflower seeds, and lemon Dijon vinaigrette, from Kalyn's Kitchen

Spinach salad with chicken, avocado and goat cheese, from Recipe Girl

Raw beet noodle and rainbow chard salad with avocado-ranch dressing, from Inspiralized