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Kale and Escarole Caesar Salad (Family Meals)

2
Point(s)
Total Time
18 min
Prep
10 min
Serves
4
Difficulty
Easy

Ingredients

Plain lowfat Greek yogurt

⅓ cup(s)

Grated Parmesan cheese

4 Tbsp

Fresh lemon juice

2 Tbsp

Extra virgin olive oil

1 Tbsp

Worcestershire sauce

2 tsp

Anchovies canned in oil drained

1 item(s), minced

Garlic

1 medium clove(s), minced

Dijon Mustard

½ tsp

Kosher salt

¼ tsp

Black pepper

1 pinch(es)

Uncooked kale

4 cup(s), baby variety, lightly packed

Escarole

4 cup(s), lightly packed, coarsely chopped

Instructions

  1. 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.
  2. Combine kale and escarole in salad bowl; add dressing and toss until slightly wilted. Sprinkle with remaining 2 tablespoons cheese.
  3. Per serving: 2 cups

Notes

To make this dish vegetarian, omit the Worcestershire sauce and anchovy and season the salad with a little extra salt with no change in the SmartPoints.

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