Chopped Kale Salad Recipe with Gorgonzola & Dijon Yogurt Dressing

INGREDIENTS

The salad::

large kale leaves, stems removed, leaves chopped (about 5 cups)

(2 halves) roasted red pepper, cut into small strips

1 1/2 oz

crumbled Gorgonzola cheese

The dressing::

1 tbsp

nonfat plain Greek yogurt

1 tbsp

Dijon mustard

1 tbsp

fresh lemon juice

1/2 tsp

agave nectar

1/8 tsp

salt

2 tbsp

extra-virgin olive oil