Kale Caesar with Crushed Croutons

Kale Caesar with Crushed Croutons

  • 2 small bunches Tuscan kale, sliced into 1-inch ribbons
  • ½ cup lightly crushed plain or seasoned croutons
  • ¼ cup coarsely grated Parmesan
  • ¼ cup plain 2% Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 ½ teaspoon Dijon mustard
  • 1 ½ teaspoon anchovy paste
  • 1 teaspoon Worcestershire sauce
  • 1 garlic clove, minced
  • Freshly ground black pepper
  1. To make the dressing, combine yogurt, lemon juice, olive oil, mustard, anchovy paste, Worcestershire sauce, garlic, 2 teaspoons water, and a good grind of pepper ion a large bowl.
  2. Add kale to the dressing and toss well by hand, gently scrunching greens into dressing for 1 or 2 minutes, or until slightly softened. Set aside for 20 minutes.
  3. Add half of the crushed croutons and grated Parmesan to salad, and toss well.
  • 158 calories
  • 9 grams fat
  • 14 grams carbs
  • 9 grams protein



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