- 2 Tbsp champagne vinegar
- 2 Tbsp fresh lemon juice
- 1 Tbsp minced shallot
- 2 tsp Dijon mustard
- Salt and freshly ground pepper
- 6 Tbsp extra-virgin olive oil
- 1/4 lb good-quality blue cheese, such as Pt. Reyes, crumbled and divided
- 1/2 bunch kale, tough stems removed and leaves thinly sliced
- 1 medium Granny Smith apple, small diced
- 1/2 medium jicama, peeled and small diced
- 1/2 cup pecan halves, toasted, divided
White/Pale Green: Don’t be fooled by their color—white vegetables are, in fact, nutrition powerhouses! Glucosinolate compounds found in some white vegetables, like cauliflower and rutabaga, may reduce your risk for digestive tract and prostate cancers.
To make vinaigrette, in a small bowl, whisk vinegar, lemon juice, shallot, mustard, salt, and pepper. Slowly whisk in olive oil.
In a bowl, add kale, 2 tablespoons crumbled blue cheese, apple, jicama, 1/4 cup pecans, and vinaigrette. Toss to combine. Garnish with remaining 1/4 cup pecans and remaining blue cheese.
Nutrition per serving: 470 calories; 39g total fat (9g saturated); 400mg sodium; 26g carbohydrates; 10g dietary fiber; 10g sugar (0g added sugar); 9g protein