Kale Caesar Salad
With all-natural ingredients that give this dish rustic and delicious flavors, this salad will transport you to the Mediterranian.
Servings: 4 people
Calories: 217kcal
Ingredients
Salad Mix
- 1 cup farro grain optional: grain of choice, sorghum grain or quinoa are good choices
- 3 cups water
- 2 cups baby kale leaves
- 2 tablespoons pumpkin seeds
- 1 teaspoon olive oil
- 4 cups romaine heart lettuce cut into 1 inch pieces
Caesar Dressing
- 1/2 cup Greek yogurt non-fat
- 1/4 cup parmesan cheese freshly grated preferred
- 2 tablespoons lemon juice freshly squeezed
- 1 tablespoon white balsamic vinegar
- 2 teaspoons whole-grain dijon mustard I used Country Dijon
- 1 teaspoon pure maple syrup or honey, optional
- 2 garlic cloves finely minced
- 2 teaspoons anchovy paste
- 1/4 teaspoon celery seeds
- 1/4 teaspoon kosher or sea salt
- 1/4 teaspoon black pepper freshly ground
- 1 tablespoon extra virgin olive oil
Instructions
- Add Farro and water to a medium saucepan, cover and bring to a boil. Reduce heat and simmer until Farro is tender and water is absorbed, approximately 30 minutes. Allow to cool slightly before refrigerating. In the meantime, add pumpkin seeds and oil to a small skillet and toss to combine. Heat over medium heat until fragrant, about 5 minutes. Allow to cool at room temperature.
- Combine kale, Romaine heart leaves, and chilled Farro grain, and pumpkin seeds in a large salad bowl.
- Add dressing ingredients to a blender or food processor, and pulse until smooth. Refrigerate dressing in a glass jar with lid, until ready to use.
- Drizzle dressing over salad mix and toss to combine. Add additional Parmesan cheese if desired. Serve immediately!
Nutrition
Serving: 1.5cups | Calories: 217kcal | Carbohydrates: 43g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Sodium: 122mg | Fiber: 5g | Sugar: 1g |
| SmartPoints (Freestyle): 6
SmartPoints (Freestyle): 6
SmartPoints (Freestyle): 6