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kale caesar salad with greek yogurt caesar dressing

Kale Caesar Salad with Greek Yogurt Caesar Dressing

Clemson Rural Health and Nutrition Extension Team
Caesar salad is a classic salad option that makes for a perfect side dish or the star of a meal. This Caesar dressing makes this quintessential steakhouse favorite a little bit lighter. Starting with the dressing, this recipe uses Greek yogurt as the base of this version. Combined with classic Caesar ingredients like anchovy paste, garlic, lemon, and dijon, this dressing maintains the salty, umami flavor we know and love about a classic Caesar. Next, this salad adds an extra punch of healthful goodness by utilizing kale. Massaging the kale makes it more tender and sweetens the leaves, but amps up the nutrition of this dish! Definitely give this recipe a try!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8
Calories 319 kcal

Equipment

  • Oven

Ingredients
  

Greek Yogurt Caesar Dressing

  • 1/3 cup non-fat Greek yogurt plain
  • 1 tsp anchovy paste
  • 1 tsp dijon mustard
  • 1 TBSP garlic paste crushed garlic
  • 2 TBSP lemon juice freshly squeezed
  • 2 TBSP olive oil extra virgin
  • 1/4 cup parmesan cheese
  • kosher salt to taste
  • 1 tsp black pepper

For the Salad

  • 4 cups kale ribs removed, and chopped
  • 2 cups romaine lettuce chopped
  • 1/2 cup grated parmesan cheese
  • 1 TBSP olive oil extra virgin

Garlic Croutons

  • 2 cups french bread cut into 1/2 inch cubes
  • 3 TBSP olive oil extra virgin
  • 1 tsp salt
  • 1 tsp garlic powder

Instructions
 

  • In a small bowl combine your Greek yogurt, anchovy paste, Dijon mustard, garlic paste, lemon juice, olive oil, parmesan cheese, kosher salt (to taste), and pepper. Mix the contents of your dressing well and put into the refrigerator for 1 hour for the flavors to marry.
  • Pre-heat your oven to 350 ℉. Cut French bread into 1/2 in cubes, place into a bowl and toss with olive oil, garlic powder, and salt. Place onto a baking sheet and toast in the oven for 10 minutes.
  • While the croutons are baking, prepare the salad. Remove the kale from its ribs tear it into small pieces, and place it into a large mixing bowl. Next, take 1 TBSP of olive oil, drizzle over the kale and massage it until it begins to soften and wilt. Chop your romaine lettuce and add to the same bowl. Dress your salad with as much of the Greek yogurt caesar dressing as you like.
  • Once the croutons have finished toasting remove them from the oven. Top the salad with more freshly grated parmesan cheese, and the fresh croutons. Serve with a piece of lean meat or fish and enjoy!

Nutrition

Calories: 319kcalCarbohydrates: 35gProtein: 10gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 3mgSodium: 744mgFiber: 3gSugar: 4gIron: 3mg
Keyword kale, lunch time recipe, salads, spring recipes, vegetarian
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