KALE AND ESCAROLE CAESAR SALAD | RECIPES | WW USA

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Kale and escarole Caesar salad | Recipes | WW USA image

Enjoy a tasty and delicious meal with your loved ones. Learn how to make Kale and escarole Caesar salad & see the Smartpoints value of this great recipe.

Provided by @MakeItYours

Number Of Ingredients 12

0.333 cup(s) Plain lowfat Greek yogurt
2 Tbsp Fresh lemon juice
1 Tbsp Olive oil extra virgin
0.25 cup(s) Shredded parmesan cheese such as Parmigianno-Reggiano (divided)
2 tsp Worcestershire sauce
1 item(s) Anchovies canned in oil drained minced (or less to taste)
1 tsp Minced garlic
0.5 tsp Dijon mustard
0.25 tsp Kosher salt
4 cup(s) Uncooked kale baby variety, chopped
4 cup(s) Escarole chopped
1 pinch(es) Black pepper freshly ground

Steps:

  • 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).
  • 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.

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