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© 2015 by Andrea Metcalf

Kale Caesar Salad Gone Greek

 

This amazing Kale Caesar Salad is even better with Greek yogut.

 

Salad ingredients

  • 6 cups kale, washed and trimmed

  • 1 cup multigrain bread, cubed 2 tbsp butter, whole, unsalted 2 tbsp extra virgin olive oil Salt, to taste

  • Pepper, to taste

  • 1 tbsp honey

Dressing ingredients

  • 1⁄2 cup Parmigianino, grated 1 cup Chobani Greek Yogurt Whole Milk

  • 2 tbsp extra virgin olive oi 1⁄2 clove garlic

  • 1 tin anchovies, oil packed

  • 2 tbsp. capers, in vinegar, finely chopped

  • 2 tbsp roasted red peppers, finely chopped

  • 2 tbsp lemon juice

 

YIELDS 7 SERVINGS

Directions for the croutons

1. Melt the butter and olive oil in a medium, nonstick pan and heat over medium heat. Add the cubes of bread, and toss until coated. Season with salt.

2. Cook the bread tossing o en, until the croutons are crispy, about 10 minutes. Place croutons onto paper towels.

 

Directions for the dressing

1. Crush garlic in a garlic press.

2. In a bowl, combine yogurt, Parmesan, chopped anchovy fillets, chopped capers, chopped red pepper, honey and garlic; mix until very smooth. Add lemon juice to taste

 

To serve

1. Add kale to a large bowl along with half of the dressing. Toss to coat. Taste. Add more dressing if desired.

2. Serve in a large salad bowl, topped with freshly grated parmesan and black pepper.

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