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Baby kale and cabbage salad with feta, olives and Greek dressing {vegetarian, gluten-free}

Crunchy, creamy, kale and cabbage salad, packed with mix-ins, and tossed with Greek dressing.

Just when you think you might be done with kale, here's a crunchy, creamy, kale and cabbage salad (how alliterative!) that will make you reconsider. This particular salad started with a bag of baby kale and cabbage that I found at Costco; it's a convenience, to be sure, but you can mix baby kale with any type of shredded cabbage, in whatever proportion you prefer. Play with color and texture, by using green and purple cabbage and multicolored cherry tomatoes. Add sharp kalamata olives and feta cheese, plus wedges of hard-boiled egg, or keep going and pile on cucumber and bell pepper, and if you're not vegetarian, try some grilled shrimp or chicken. Homemade Greek dressing, lightened up with low-fat yogurt and thickened with a bit of buttermilk, brings everything together in this meal-in-a-bowl salad.

Serve this baby kale and cabbage salad as a main dish or side.

Baby kale and cabbage salad with feta, olives, and Greek dressing

From the pantry, you'll need: mayonnaise, Greek yogurt, powdered buttermilk, Dijon mustard, Parmigiano-Reggiano cheese, fresh black pepper, feta cheese.

Serves 2 as a main course, 4 as a side salad; can be multiplied.


For the dressing:
2 Tbsp plain low-fat Greek yogurt
1 Tbsp mayonnaise
1 Tbsp powdered buttermilk + 1/2 cup water (use 1/4 cup water for a thick dressing)
1 tsp Dijon mustard
1/2 tsp Greek seasoning
1 heaping tsp grated Parmigiano-Reggiano cheese
Fresh black pepper, to taste

For the salad:
4 cups mixed baby kale and shredded cabbage
18 pitted kalamata olives, sliced in half lengthwise
18 cherry tomatoes, sliced in half lengthwise
4 hard-boiled eggs, quartered lengthwise
1/2 cup feta cheese, crumbled


Whisk together all of the dressing ingredients in a large mixing bowl.

Add the salad ingredients to the dressing, and toss gently to combine.

Serve at room temperature.

[Printer-friendly recipe.]

More salads made with dark leafy greens:
Chickpea, quinoa and spinach salad with preserved lemon vinaigrette, from The Perfect Pantry
Farro and kale salad with white beans and slow roasted tomato, from The Perfect Pantry
Raw baby kale salad with apples, sunflower seeds, and lemon Dijon vinaigrette, from Kalyn's Kitchen
Spinach salad with chicken, avocado and goat cheese, from Recipe Girl
Raw beet noodle and rainbow chard salad with avocado-ranch dressing, from Inspiralized

Baby kale and spinach salad with feta, olives, and Greek dressing #vegetarian #glutenfree

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Oh yes please! This is my kind of salad!

Kalyn, this is the salad I could eat every day!

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