Kale and Potato Salad
A unique potato salad using curly kale, walnuts, and fresh scallions.
- 1 lb petite Yukon Gold potatoes, halved
- 1/4 cup olive oil, divided
- 1 shallot, sliced and divided
- 3/4 lb asparagus, trimmed and cut into 1-inch pieces
- 1/4 cup white balsamic vinegar
- 1/4 cup fat-free Greek yogurt
- Salt, pepper, and sugar to taste
- 7 cups chopped green curly kale, tough ribs and stems removed
- 1/2 cup fresh chopped scallions
- 1/4 cup chopped walnuts
- 1 oz Gorgonzola cheese
- Preheat oven to 450°F with rack in upper third of oven.
- Toss potatoes with 1 tablespoon oil, half the shallots, salt, and pepper and spread evenly on a baking sheet. Roast for 15 minutes then add asparagus to baking sheet; roast for 10 minutes more or until potatoes are golden brown and tender.
- Puree remaining olive oil, shallots, vinegar, and yogurt in a blender or small food processor. Season to taste with salt, pepper, and sugar.
- While the vegetables are cooking, place 1 inch of water in a large pot. Bring to a boil then add kale; cook for 1 minute or until kale is bright green and lightly wilted, tossing constantly with tongs. Drain excess water.
- Toss kale with potatoes and scallions and top with walnuts and Gorgonzola.
Calories from Fat 126 (43%)
(22%)Total Fat 15g
(14%)Saturated Fat 3g
Polyunsaturated Fat 4g
Monounsaturated Fat 7g
Total Carbohydrate 37g
(20%)Dietary Fiber 5g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.