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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.
Course Salad
Cuisine American
Prep Time 10 minutes
Servings 4 servings
Calories 453kcal

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

  • 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

Calories: 453kcal | Carbohydrates: 39g | Protein: 29g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 1220mg | Potassium: 2039mg | Fiber: 6g | Sugar: 5g | Vitamin A: 625.4% | Vitamin C: 422.6% | Calcium: 83.6% | Iron: 34.6%