Mixed Kale-Spinach Salad and Lemon Dressing with FAGE Total

A crisp, colorful dish.

INGREDIENTS
INSTRUCTIONS
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INGREDIENTS

LEMON DRESSING WITH FAGE TOTAL:
1 ¾ cups FAGE Total, FAGE Total 2%, or FAGE Total 0%
1 lemon, zested and juiced
1 garlic clove, finely chopped
½ red onion, finely chopped
2 cups extra-virgin olive oil
1 pinch salt
Freshly ground black pepper to taste
KALE AND SPINACH SALAD:
2 tbsp. pine nuts
1 cup spinach (torn, not chopped)
1 cup kale, (torn, not chopped)
2 tbsp. raisins
2 tbsp. pomegranate seeds
1 green onion, finely chopped
2 ½ cups cherry tomatoes, halved
4 oz. Parmesan, grated

Less than 15'
Serves 2
INSTRUCTIONS
  1. LEMON DRESSING WITH FAGE TOTAL: For the dressing, blend all the ingredients together in the blender, setting aside the olive oil to be whisked gradually into the mix afterward. Salt and pepper to taste.
  2. KALE AND SPINACH SALAD: Roast the pine nuts in a dry, nonstick pan for a few minutes on low heat, stirring continuously until brownish.
  3. Remove from the pan and set aside.
  4. Combine the rest of the salad ingredients in a large mixing bowl and toss well.
  5. Top salad with the dressing and pine nuts and serve.