Creamy Caesar Salad with Kale & Escarole
Prep Time
10 mins
 
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.
Course: Salad
Cuisine: American
Servings: 4 servings
Calories: 453 kcal
Ingredients
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
Instructions
  1. 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.

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