Photo of Kale and escarole Caesar salad by WW

Kale and escarole Caesar salad

2
2
2
SmartPoints® value per serving
Total Time
15 min
Prep
15 min
Serves
4
Difficulty
Easy
A light, lemony Caesar dressing pairs well with dark leafy greens like kale and escarole. Serve this recipe topped with grilled chicken for an easy weeknight supper.

Ingredients

Plain fat free Greek yogurt

cup(s)

Black pepper

1 pinch, freshly ground

Fresh lemon juice

2 tbsp(s)

Olive oil

1 tbsp(s)

Shredded parmesan cheese

¼ cup(s), such as Parmigianno-Reggiano (divided)

Worcestershire sauce

2 tsp(s)

Anchovies canned in oil drained

1 item(s), minced (or less to taste)

Minced garlic

1 tsp(s)

Dijon Mustard

½ tsp(s)

Kosher salt

¼ tsp(s)

Uncooked kale

4 cup(s), baby variety, chopped

Escarole

4 cup(s), chopped

Instructions

  1. In a small bowl, whisk together yogurt, lemon juice, oil, 2 tablespoons cheese, Worcestershire sauce, anchovy, garlic, mustard and salt (may be made ahead and refrigerated, covered, for up to 4 days before use).
  2. Combine kale and escarole in a large bowl; toss well with dressing to wilt slightly. Serve garnished with remaining 2 tablespoons cheese and pepper. Yields about 2 cups per serving.

Notes

If you prefer less dressing on your salad, increase the kale and escarole to 6 cups each.