Kale Caesar with Crusted Croutons

By á-159368

From Shape Magazine; per serving: 158 calories, 8.5 g fat (2.5 g sat fat), 14 g carbs, 9 g protein, 2.5 g fiber, 375 mg sodium

Ingredients

• SALAD:
• 2 small bunches Tuscan kale, sliced into 1-inch ribbons (about 6 cups)
• 1/2 cup lightly crushed plain or seasoned croutons
• 1/4 cup coarsely grated Parmesan
• DRESSING:
• 1/4 cup plain 2% Greek yogurt
• 2 tbsp fresh lemon juice
• 1 tbsp extra-virgin olive oil
• 1.5 tsp Dijon mustard
• 1.5 tsp anchovy paste
• 1 tsp Worcestershire sauce
• 1 garlic clove, minced
• Freshly ground black pepper

Details

Servings 4
Preparation time 12mins
Cooking time 32mins

Preparation

Step 1

1. To make the dressing, combine yogurt, lemon juice, olive oil, mustard, anchovy paste, Worcestershire sauce, garlic, 2 tsp water, and a good grind of pepper in a large bowl.

2. Add kale to the dressing and toss well by hand, gently scrunching greens into dressing for 1 or 2 minutes, or until slightly softened. Set aside for 2o minutes.

3. Add half of the crushed croutons and grated Parmesan to salad; toss well. Divide among four serving plates, top with remaining croutons and Parmesan.