Creamy Caesar Salad with Kale & Escarole


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5 from 1 vote

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 Time10 mins
Course: Salad
Cuisine: American
Servings: 4 servings
Calories: 453kcal


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.


Calories: 453kcal | Carbohydrates: 39g | Protein: 29g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 1220mg | Potassium: 2039mg | Fiber: 6g | Sugar: 5g | Vitamin A: 31270IU | Vitamin C: 348.6mg | Calcium: 836mg | Iron: 6.2mg

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