Description
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.
Ingredients
Units Scale
For Croutons
- 1/2 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.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salad