Kale Caesar Salad
Recipe By:
Prep + Cook Time:
20 minutes
Serving Size:
4 Servings
As featured in the:
Aug. 31, 2016 Coupon Book
Recipe Category
This Kale Caesar Salad puts a fresh twist on a classic, with a creamy tofu-Parmesan dressing, crisp homemade croutons and plenty of flavor in every bite.
Ingredients
1 cup whole wheat bread (diced)
1 ½ tsp. extra virgin olive oil
1 pinch Italian seasoning
3 clove garlic (large, skin removed)
½ pkg. tofu (firm or medium firm)
6 tbsp. parmesan cheese (grated, divided)
2 tbsp. mayonnaise
3 tbsp. fresh squeezed lemon juice
1 tbsp. Dijon mustard
1 tbsp. Worcestershire sauce
1 tbsp. Thai or Vietnamese fish sauce or 3 anchovy fillets
½ tsp. pepper
½ tsp. garlic salt (optional)
1 head romaine lettuce (large)
1 bunch kale
Instructions
Preheat oven or a toaster oven to 350°F. Toss the diced bread with the olive oil; then add a pinch of Italian seasoning and bake for 12 to 15 minutes or until golden brown.
To make the dressing, add the garlic cloves to a blender and process until finely minced. Then add the tofu, 4 tbsp. Parmesan cheese, mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, fish sauce or anchovies, pepper and optional garlic salt. Process until well combined.
Wash the romaine and kale thoroughly; pat dry or use a salad spinner. Cut the entire romaine leaf into large, bite size pieces. For the kale, remove the tough inner spine and then finely slice the leaves into tender, ¼ inch slivers. Place the greens into a large salad bowl and toss to mix. Drizzle some dressing over the greens and toss. TIP: It’s always better to start with less dressing – you can always add more.
Top with some croutons and remaining Parmesan cheese and enjoy. For a heartier, main dish salad, add fully cooked, boneless, skinless chicken breast or fish.
Recipe By:
Prep + Cook Time:
20 minutes
Serving Size:
4 Servings
As featured in…
Aug. 31, 2016 Coupon Book
