Bagged Kale Salad with Creamy Poppyseed Dressing
Transform bagged kale salad into a delicious salad with homemade creamy poppyseed dressing, nuts and dried cranberries.
- Prep Time: 10
- Total Time: 10 minutes
- Yield: 4 to 6 servings 1x
- Category: Salads and Bowls
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
Kale Salad
- Bagged kale salad (any size)
- 1 cup nuts (dry roasted are crunchier) Try pecans, slivered almonds, hazelnuts or pistachios
- 1/2 to 1 cup dried cranberries
Creamy Greek Yogurt Poppyseed Dressing
- 3/4 cup full-fat Greek yogurt
- 1/4 cup olive oil
- 1 small shallot, finely chopped
- 1 tablespoon plus 1 teaspoon Dijon mustard
- 1 tablespoon plus 2 teaspoons apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon poppy seeds
- 1/4 teaspoon salt
Instructions
Quick Tip: If the bagged kale salad has large pieces of leaves or tough chunks of stem, you can pulse the greens in a food processor for 30 seconds or so to chop them up. This helps make the kale more tender and easier to chew.
Kale Salad Instructions
- In a small bowl, whisk together the dressing ingredients: Greek yogurt, olive oil, shallot, Dijon mustard, apple cider vinegar, honey, poppyseeds and salt
- In a large bowl, combine kale salad with as much dressing as you like. Toss well to coat the kale.
- Top the salad with nuts and dried cranberries.
Notes
If you'd like the salad dressing to have a runnier consistency, you can thin it out with a little bit of water. Start by whisking in just a teaspoon of water and add more as needed.
If you prefer a sweeter or more tangy dressing, simply add more honey or more vinegar.
This salad dressing stays fresh in the refrigerator for up to 5 days.
