A bag of baby kale leaves saves the time of washing, stemming, 
and chopping larger leaves. Treat these small, 
tender leaves like baby spinach--as the base for salads or stirred into soups 
and stews at the end.
Yield: Serves 6 (serving size: 1 1/2 cups)


  • 1 cup torn fresh mint leaves
  • 1/3 cup thinly vertically sliced red onion
  • 1 (6-ounce) package baby kale
  • 1/4 cup plain 2% reduced-fat Greek yogurt
  • 2 tablespoons fat-free buttermilk
  • 2 teaspoons white wine vinegar
  • 1 1/2 teaspoons extra-virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 hard-cooked large eggs, quartered lengthwise
  • 1 (8-ounce) package peeled and steamed baby beets, quartered (such as Melissa’s)
  • 1/2 cup coarsely chopped walnuts
  • 2 ounces blue cheese, crumbled (about 1/2 cup)


Combine mint, onion, and kale in a large bowl. Combine yogurt, buttermilk, vinegar, oil, salt, and pepper in a bowl, stirring with a whisk. Drizzle yogurt mixture over kale mixture; toss gently to coat. Arrange eggs and beets over salad; sprinkle with nuts and cheese.