Creamy Caesar Salad with Kale & Escarole

A light, lemony Caesar dressing is the perfect companion to the bite of dark leafy greens like kale and escarole. Want a quick, easy dinner? Serve this salad with a piece of grilled chicken on top.

Prep:  5 minutes
Cook: 0 minutes
Yield: 4 Servings


Creamy Caesar Dressing

  • 1/3 cup low-fat Greek yogurt
  • 2 TB lemon juice
  • 1 TB extra virgin olive oil
  • 2 TB shredded parmesan
  • 2 tsp Worcestershire sauce
  • 1 tsp minced anchovy filet
  • 1 tsp minced garlic
  • ½ tsp Dijon mustard
  • ¼ tsp kosher salt

Salad Greens

  • 4 cups baby kale, chopped
  • 4 cups escarole, chopped
  • 2 TB shredded parmesan
  • Fresh ground pepper for garnish


Whisk together Creamy Caesar Dressing ingredients.  May be made ahead and stored, chilled for up to 4 days before serving.  When ready to serve combine kale and escarole in a large bowl.  Toss well with dressing to wilt slightly.  Serve garnished with parmesan and black pepper.