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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.

Nutrition Facts
Creamy Caesar Salad with Kale & Escarole
Amount Per Serving
Calories 453 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 6g 30%
Cholesterol 21mg 7%
Sodium 1220mg 51%
Potassium 2039mg 58%
Total Carbohydrates 39g 13%
Dietary Fiber 6g 24%
Sugars 5g
Protein 29g 58%
Vitamin A 625.4%
Vitamin C 422.6%
Calcium 83.6%
Iron 34.6%
* Percent Daily Values are based on a 2000 calorie diet.

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