Kale Salad with Creamy Peppercorn Dressing

(from castro15’s recipe box)

Categories: Salad

Ingredients

  • 1/3 cup low-fat buttermilk
  • 1 tablespoon canola mayonnaise
  • 1/2 teaspoon white wine vinegar
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon cracked black pepper
  • 1/4 teaspoon kosher salt
  • 1/2 cup cored and very thinly sliced fennel
  • 3 ounces baby kale leaves (about 3 cups)

Directions

  1. Combine buttermilk, mayonnaise, vinegar, garlic, pepper, and salt in a medium bowl, stirring with a whisk. Add fennel and kale; toss well to coat.

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