Baby kale and cabbage salad with feta, olives and Greek dressing {vegetarian, gluten-free} Recipe

click to rate
0 votes | 500 views
 

Ingredients

  • For the dressing:
  • 2 Tbsp plain low-fat Greek yogurt
  • 1 Tbsp mayonnaise
  • 1 Tbsp powdered buttermilk + 1/2 cup water (use 1/4 cup water for a thick dressing)
  • 1 tsp Dijon mustard
  • 1/2 tsp Greek seasoning
  • 1 heaping tsp grated Parmigiano-Reggiano cheese
  • Fresh black pepper, to taste
  • For the salad:
  • 4 cups mixed baby kale and shredded cabbage
  • 18 pitted kalamata olives, sliced in half lengthwise
  • 18 cherry tomatoes, sliced in half lengthwise
  • 4 hard-boiled eggs, quartered lengthwise
  • 1/2 cup feta cheese, crumbled

Toolbox

Add the recipe to which day?
« Today - Apr 03 »
Today - Apr 03
April 4 - 10
April 11 - 17
April 18 - 24
Please select a day
or Cancel
Loading... Adding to Planner

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1598g
Calories 900  
Calories from Fat 454 50%
Total Fat 51.3g 64%
Saturated Fat 19.87g 79%
Trans Fat 0.0g  
Cholesterol 820mg 273%
Sodium 1496mg 62%
Potassium 3757mg 107%
Total Carbs 71.3g 19%
Dietary Fiber 17.7g 59%
Sugars 38.2g 25%
Protein 51.66g 83%
How good does this recipe look to you?
Click to rate it:
 
Advertisement
Advertisement

Leave a review or comment