Ingredients
½ cup FAGE Total 0%, 2%, 5%, or BestSelf Plain
¼ cup extra-virgin olive oil
¼ cup Parmigiano-Reggiano, grated
2 anchovy fillets, mashed (optional)
1 garlic clove, minced
3 tablespoons fresh lemon juice
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
Salt and pepper to taste
Kale Caesar Salad
2 cups fresh kale, chopped
2 cups Romaine lettuce, chopped
2 cups croutons
¾ cup Parmigiano-Reggiano, grated
Yogurt Caesar dressing*
Lemons, garnish
-
Steps
- Place all ingredients into a blender and puree until smooth.
- Add kale, lettuce, croutons, and cheese to a large bowl. Add Caesar yogurt dressing and toss until well combined.
- Serve immediately with lemon wedges.
