Caesar salads are one of my indulgences when I eat out because it is one recipe that I don’t make at home. I finally broke down and tried a kale Caesar salad at home. I realized how easy and tasty it is and will be making Caesar salads very often now. This recipe is inspired by Oh She Glows and uses a skinny Caesar dressing, made with Greek yogurt. I believe if you did a blind taste test, you would not be able to tell the difference between the skinny and regular dressings. Give this recipe a try if you love Caesar salads!
Lettuce:
8 Cups Chopped Dinosaur Kale
5 Cups Chopped Romaine Lettuce
Croutons:
1 can (15 ounces) chick peas
1/2 TSP Garlic Salt, Salt, Pepper
Sprinkle of Cayenne Pepper and/or smoked paprika
Dressing:
1/3 cup plain fat-free yogurt
2 tablespoons fresh lemon juice
1 tablespoon olive oil
2 teaspoons red wine vinegar
2 teaspoons Worcestershire sauce
1 teaspoon anchovy paste
1 teaspoon Dijon mustard
1/2 teaspoon freshly ground pepper and garlic salt
Toppings:
Hemp Seeds
Parmesan Cheese
For chick pea croutons:
Preheat oven to 400
Drain chick peas and rinse
Pat dry
In an oven safe dish, combine chick peas, EVOO, and spices
Stir to combine
Bake in oven for 30 minutes, stirring once
Remove from oven and set aside while preparing dressing
For dressing:
Combine all ingredients in a mason jar and shake until combined
(If you don’t have a mason jar, just use a bowl and whisk until combine)

Ingredients for skinny Caesar dressing

Greens and Skinny Caesar Dressing
To assemble:
In a large bowl, add greens
Pour dressing over greens and toss until greens are evenly coated
Plate greens and top with chick pea croutons
Sprinkle Parmesan cheese and hemp seeds over
Eat and enjoy!

Skinny Kale Caesar Salad

- 8 Cups Chopped Dinosaur Kale
- 5 Cups Chopped Romaine Lettuce
- 1 can (15 ounces) chick peas
- 1/2 TSP Garlic Salt, Salt, Pepper
- Sprinkle of Cayenne Pepper and/or smoked paprika
- 1/3 cup plain fat-free yogurt
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 2 teaspoons red wine vinegar
- 2 teaspoons Worcestershire sauce
- 1 teaspoon anchovy paste
- 1 teaspoon Dijon mustard
- 1/2 teaspoon freshly ground pepper and garlic salt
- Hemp Seeds
- Parmesan Cheese
- Preheat oven to 400
- Drain chick peas and rinse
- Pat dry
- In an oven safe dish, combine chick peas, EVOO, and spices
- Stir to combine
- Bake in oven for 30 minutes, stirring once
- Remove from oven and set aside while preparing dressing
- Combine all ingredients in a mason jar and shake until combined
- (If you don't have a mason jar, just use a bowl and whisk until combine)
- In a large bowl, add greens
- Pour dressing over greens and toss until greens are evenly coated
- Plate greens and top with chick pea croutons
- Sprinkle Parmesan cheese and hemp seeds over
- Eat and enjoy!