New year, new meals! It's the middle of January, and eating light in the winter can be challenging. This side dish is bright, full of fresh herbs and cleanses your palette for anything paired with it. Eating light just got a whole lot easier!
Lighten up the classic wedge salad with turkey bacon and fat-free blue cheese dressing, and use endive instead of iceberg for an easy, crowd-pleasing appetizer.
Valerie Bertinelli uses two different kinds of kale to give this salad an appealing hue and texture. Buttery pine nuts, a garlicky, lemony anchovy vinaigrette and a shower of grated parmesan adds tons of flavor.