Kale Caesar Salad Greek Yogurt Dressing

Kale Caesar Salad Greek Yogurt Dressing – Kale Salad recipe made with a creamy Greek Yogurt Caesar Dressings. Healthier, lighter, fewer calories, lots of flavor. Homemade croutons, perfect salad all year round.

I love salad, I just don’t always love salad at home. Especially kale, it was always too crunchy or crisp for me. Kale chips = totally my jam. Kale in my smoothie = A-ok. Kale salad = blah.

Until now. Oh yeah! I finally figured out the secret to amazing kale salad at home. Want to hear the deets? I bet you do. Keep scrolling.

Here’s the secret: Rinse and spin the kale dry. Pour a tiny bit of oil over the kale. I use an extra light virgin olive oil. Massage the kale with your (clean) hands. Just rubbing it softly between your fingers. Sprinkle with a smidge of sea salt. That’s it! Yum and ready for toppings.

Seriously, this method has changed my perspective on kale salad. I now really enjoy it at home.

Second best thing, low cal Caesar dressing. I’ve been a long time fan of Caesar salad but am hardly a fan of all the calories. This stuff is made with Greek yogurt for less fat, less calories and just as tasty as the original. Give it a try, I think you’ll be surprised at just how good it is.

Til we meet and eat again,

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To make this recipe well:

Kale Caesar Salad Greek Yogurt Dressing

Melanie - Gather for Bread

Kale Salad recipe made with a creamy Greek Yogurt Caesar Dressings. Healthier, lighter, fewer calories, lots of flavor. Homemade croutons, perfect salad all year round.

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 5 mins

Total Time 25 mins

Course Salad

Servings 4 -6 servings

Ingredients

  

For Croutons

• ½ loaf sourdough bread cut into 2-inch cubes
• 2-3 tablespoons olive oil
• 2 teaspoons oregano
• salt to taste

For Greek Yogurt Dressing:

• 5 ounces plain Greek yogurt non-fat
• 1/4 cup Parmesan cheese
• 3 tablespoons Dijon mustard
• 2 tablespoons extra light olive oil
• 1/2 teaspoon minced garlic
• 1/8 teaspoon salt
• pepper to taste

For Salad

• 1 tablespoon olive oil
• 1 bunch of kale tough stems removed
• 1 cup shredded Parmesan cheese

Instructions

 

For Croutons:

• Preheat broiler. Place oven-safe rack approximately 4 inches from heat. In a large bowl toss bread cubes with olive oil, oregano and salt. Arrange on a baking sheet in an even layer.
• Toast under broiler for 3-5 minutes, turning once half way</g> through. Set aside and let cool. Store in a plastic bag if you made ahead of time.

For Dressing:

• In a medium shaker or jar, combine Greek yogurt, Parmesan cheese, Dijon mustard, olive oil, minced garlic, salt and pepper. Shake to combine well. Set aside or refrigerate until serving.

For Salad:

• Rinse kale and dry well. Place in a large bowl. Pour olive oil over kale and massage with your hands. (This will help soften the greens and add some shine.)
• Arrange kale on salad plates. Sprinkle with Parmesan cheese, add croutons and serve with Greek yogurt Caesar dressing.

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