Remove stems and tear larger pieces of kale; place in a large bowl. Drizzle with 2 tablespoons dressing. With clean hands, firmly massage kale to soften. Continue massaging until volume is reduced to half and kale darkens in color.
Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
Serve this salad on the side or decrease the serving size to 4 for a nutritious vegetarian entree.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (10-oz.) pkg. fresh kale | ||
| 2 tbsp. plus 2/3 c. Culinary Tours creamy Italian white balsamic dressing, or bottled balsamic vinaigrette | ||
| 1 (1-lbs.) pkg. Hy-Vee Short Cuts triple berry blend | ||
| ½ c. whole unsalted almonds, toasted | ||
| 2 avocados, seeded, peeled, and cut into wedges | ||
| 6 tbsp. goat cheese crumbles |
Things To Grab
- Large bowl
- 8 small serving plates
Directions
Add berries, almonds, and avocados; gently toss to combine. Divide salad among 8 small serving plates; sprinkle with goat cheese. Serve with remaining 2/3 cup dressing on the side.
Nutrition facts
Servings
290 Calories per serving
Amounts Per Serving
- Total Fat: 22g
- Cholesterol: 5mg
- Sodium: 330mg
- Total Carbohydrates: 22g
- Protein: 8g
Daily Values
0%
Iron 10%
0%
Calcium 10%
0%
Vitamin D 0%
0%
Potassium 15%