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.
Melanie - Gather for Bread
loaf sourdough bread
cut into 2-inch cubes
For Greek Yogurt Dressing:
plain Greek yogurt
extra light olive oil
bunch of kale
tough stems removed
shredded Parmesan cheese
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.
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.
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.