Strawberry Poppyseed and Chopped Kale Salad
Try this Strawberry Poppyseed and Chopped Kale Salad recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
vegetarian
white meat free
gluten free
contains red meat
shellfish free
contains dairy
- 1 tablespoon oil
- 6 tablespoons sugar
- 1/4 cup blue cheese crumbles
- 4 teaspoons poppy seeds
- 1/2 cup half & half (i used fat free) or other milk (any p the creamier your dressing will be)
- 8 teaspoons apple cider vinegar
- 6-8 cups chopped kale lettuce
- 1-2 cups chopped romaine lettuce (optional see note)
- 1 pound strawberries stems removed and halved
- 1/4 cup whole or chopped walnuts (i used diamond of califo
- 2/3 upmayo (see notes)
- Carbohydrate 9.78643100381258 g
- Cholesterol 6.328125 mg
- Fat 17.4288118048894 g
- Fiber 2.81396185 g
- Protein 3.06911221975 g
- Saturated Fat 3.46666259242137 g
- Serving Size 1 1 -6 (162g)
- Sodium 5352.39178320623 mg
- Sugar 6.97246915381258 g
- Trans Fat 0.942269216789416 g
- Calories 202 calories
First prepare the dressing by blending all salad ingredients together (except for poppy seeds) until smooth. Stir in poppy seeds. Cover and chill until ready to use.In a large bowl toss together kale, romaine (if using), and strawberries. Add poppyseed dressing and toss to coat. Top with nuts and blue cheese crumbles. Serve immediately (see notes).
