KALE AND BEET SALAD WITH GORGONZOLA AND WALNUTS ENJOY DAN:

KALE AND BEET SALAD WITH GORGONZOLA AND WALNUTS by CHEF DAN:

Serves 6

INGREDIENTS:

1 cup fresh mint leaves, torn

1/3-cup thinly vertically sliced WALLA WALLA sweet onion

1 bunch fresh kale, torn

1/4-cup plain low fat yogurt

2 tablespoons buttermilk

2 teaspoons rice wine vinegar

1-1/2-teaspoon olive oil

1/4-teaspoon EACH sea salt, black pepper, green zaatar, and Tandoori masala

4 hard cooked eggs, quartered lengthwise

4 beets, quartered

1/2-cup walnuts, roasted and chopped

2 ounces gorgonzola

DIRECTIONS: (PRE-HEAT OVEN TO 375)

1.   Place beets in a baking dish with 1/4-cup water.

2.   Cover with foil and roast beets for 45 minutes.

3.   Let cool and the dice.

4.   Combine mint, onion, and kale in a large bowl.

5.   Combine yogurt, buttermilk, vinegar, oil, salt, pepper and spices.

6.   Place in a bowl and whisk.

7.   Drizzle yogurt mixture over kale mixture

8.   Toss gently to coat.

9.   Arrange eggs and beets over the salad.

10.                Sprinkle with nuts and cheese.

ENJOY DAN:                                            BON-APPETITE!!