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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.
Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Course: Salad
Servings: 4 -6 servings
Author: Melanie - Gather for Bread


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


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.