Kale Salad With Greek Yogurt Caesar Dressing

This creamy Caesar dressing is made with Greek yogurt, so it has all the flavor of regular Caesar, but lightened up a little! I like to serve the dressing over kale with Parmesan crisps and poached eggs.

Author: Sunday Table1

Meal Type: Beef

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

Servings: 4 Servings

Calories: 584 kcal per serving

Ingredients

Small White Beans
Dry Milk
Cranberry Juice
Sun-Dried Tomatoes
Swiss Cheese
Pork baked beans
Beef egg foo yung
Packeged coconut
Dry seasoned bread crumbs
Black Olives
Reese's Pieces
Pomegranate
Celery Seed

Instructions

Preheat oven to 400° F. Cover a cookie sheet in parchment paper and spray well with olive oil or cooking spray. Place 1 Tbs. of parmesan in a little mound, making 8 mounds. Spread each mound out into an even layer. Bake for about 6-8 minutes or until crispy. Let cool and remove from baking sheet.
Remove kale leaves from the tough stems. Chop into bite-sized pieces. Set aside.
To make the dressing, whisk together the Greek yogurt, parmesan, Worcestershire sauce, garlic, lemon juice, and Dijon. Drizzle in olive oil while whisking, until incorporated. Whisk in water, to thin. Season with salt and pepper.
To assemble the salad, place kale on a platter. Toss with the desired amount of Caesar dressing. Place parmesan crisps on top whole, or crumble them. Serve with warm poached eggs, fresh pepper, lemon, and red pepper flakes.

Nutrition