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Kale & Beet Salad with Blue Cheese

Ingredients:

  • 2 tsp. white wine vinegar
  • 2 tsp. fat-free butter-milk
  • 1 1/2 tsp. extra-virgin olive oil
  • 1/4 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 4 hard-cooked large eggs, quartered length-wise
  • 1 (8-ounce) package peeled and steamed baby beets, quartered
  • 1/2 C coarsely chopped walnuts
  • 2 ounces blue cheese, crumbled (about 1/2 C)

Preparation:

  1. Combine mint, onion and kale in a large bowl.
  2. Combine yogurt, butter-milk, vinegar, oil salt, and pepper in a bowl, stirring with a whisk.
  3. Drizzle yogurt mixture, toss gently to coat.
  4. Arrange eggs and beets over salad, sprinkle with nuts and cheese.

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