Poached quince stars in this kale and herb salad with a punchy dressing

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Iceberg lettuce, kale and quince deliver varied texture, while fresh mint and cilantro give it bright flavor.

Make the dressing: In a medium bowl, whisk together the olive oil, yogurt, vinegar, honey, ginger and garlic until combined, then season to taste with salt and pepper.Make the salad: In a large bowl, toss together the lettuce, kale, mint and cilantro. Before serving, add the carrot, fennel and red onion.

Add two-thirds of the dressing and season with salt and pepper; gently toss to coat the ingredients with the dressing. Taste and add more salt, pepper or dressing, if needed.Story continues below advertisementCalories: 186; Total Fat: 6 g; Saturated Fat: 1 g; Cholesterol: 1 mg; Sodium: 111 mg; Carbohydrates: 34 ; Dietary Fiber: g; Sugar: g; Protein: gThis analysis is an estimate based on available ingredients and this preparation.

 

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