Kale Caesar Salad

When a couple of friends came to visit earlier this year, I joked that we were going to be on a Kale Caesar Salad Tour. Ever since the word got out about kale, salads containing this leafy superfood have been gracing restaurant menus everywhere. Each and every restaurant I took my friends to when they were in town had some version of a kale caesar on the menu. And we ordered it at each and every spot.

Since I’m often ordering kale caesar salads when out, I’m shocked that I haven’t thought to make my own at home…until now. I came across a great caesar dressing recipe, and decided that with a few tweaks, I could make this healthier and just as good as its restaurant counterpart. I swapped mayo for Greek yogurt, ensuring the dressing is just as creamy without tons of fat. With the tanginess from the lemon and garlic, the dressing packs nothing but punch. One bite of salad, and my husband was already commenting that it tasted unhealthy. It’s a victorious moment when something healthy tastes much more sinful than it is!

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Kale Caesar Salad

Recipe adapted from Real Simple

What You Need

  • 1/4 cup Greek yogurt
  • 1/4 cup finely grated Parmesan (1 ounce) + extra for garnish
  • 2 tablespoons fresh lemon juice
  • 1 tablespoons olive oil
  • 1-2 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • kosher salt and black pepper
  • 1/2 medium bunch kale, thick stems removed and leaves thinly sliced (about 5 cups)

What To Do

  1. In a small bowl combine all ingredients except for kale.
  2. After the thick stems have been removed from the kale and the leaves have been thinly sliced, place kale in a large bowl. Add salad dressing and coat evenly.

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