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–+ servings

Kale and Romaine Caesar

Servings 2

Ingredients

For the dressing
  • ⅓ cup plain Greek yogurt
  • 2 tbsp olive oil
  • 1 small garlic clove, minced
  • 2 tbsp fresh lemon juice (about ½ lemon)
  • ½ tsp Dijon mustard 
  • ½ tsp Worcestershire sauce
  • Pinch of sea salt
  • Ground black pepper 
For the salad
  • 2 cups cleaned, ribs removed, and finely chopped kale
  • 2 cups cleaned and chopped romaine
  • ¼ cup finely grated parmesan cheese
  • Crispy chickpeas (optional)

Instructions

  • Combine all the dressing ingredients in a small bowl. Whisk well to combine. Set aside while you prepare the salad ingredients or store the dressing in the refrigerator for up to one week.
  • In a serving bowl, add the finely chopped kale and chopped romaine. Add the desired amount of dressing and toss very well to combine. Top with the finely grated Parmesan cheese and crispy chickpeas if using. 
  • Serve immediately. 
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