Kale and Escarole Caesar Salad (Family Meals)
Plain lowfat Greek yogurt
Grated Parmesan cheese
Fresh lemon juice
Extra virgin olive oil
Anchovies canned in oil drained
1 item(s), minced
1 medium clove(s), minced
4 cup(s), baby variety, lightly packed
4 cup(s), lightly packed, coarsely chopped
- To make dressing, whisk together yogurt, 2 tablespoons of Parmesan, the lemon juice, oil, Worcestershire sauce, anchovy, garlic, mustard, salt, and pepper in small bowl.
- Combine kale and escarole in salad bowl; add dressing and toss until slightly wilted. Sprinkle with remaining 2 tablespoons cheese.
- Per serving: 2 cups