Kale Salad with Blue Cheese and Walnuts

Votes: 1

Time: 20 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 170, total fat 16 G., saturated fats 4 G., proteins 3 G., carbohydrates 5 G., fiber 1 G., cholesterol 8 mg, sodium 150 mg, sugar 2 G.

Add texture and flavor to this kale salad with toasted walnuts and crumbled blue cheese, and the sweet and tart vinaigrette ties it all together beautifully. Serve it with any meat, poultry, or fish dish. A great way to incorporate some healthy, lush greens into your diet.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.5 cups walnuts
1 medium shallot, thinly sliced
1/3 cup apple cider vinegar
1.5 tsp Dijon mustard
1 teaspoon of honey
1/3 cup extra-virgin olive oil
280 rubles small kale (about 16 cups)
1/2 cup crumbled blue cheese, such as gorgonzola

Ingredient Substitution Suggestions

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Recipes with similar ingredients: kale, blue cheese, walnuts, apple cider vinegar, Dijon mustard, honey

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). Place walnuts on a baking sheet and roast, stirring once, until toasted, 8-10 minutes. Set aside to cool, then coarsely chop.
Meanwhile, cover the shallots with cold water and let them sit for 10 minutes; drain thoroughly and pat dry.

In a large bowl, whisk together the vinegar, mustard, honey, 1/2 teaspoon salt, and a pinch of freshly ground black pepper until smooth. Slowly pour in the olive oil, whisking constantly, until the dressing thickens.
Add the kale, shallots, and walnuts to the bowl with the dressing and mix thoroughly. Add the blue cheese, salt, and pepper to taste, and mix gently.

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