Kale & White Bean Caesar Salad

Serves 4
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Directions

  1. 1Start by dicing the orange bell pepper into small pieces.
  2. 2Remove the stems from the kale and roughly chop it.
  3. 3Chop the radicchio into small pieces.
  4. 4Finely dice the red onion.
  5. 5To make the dressing, press garlic into Greek yogurt.
  6. 6Add anchovy paste to the Greek yogurt mixture.
  7. 7Grate lemon zest into the mixture.
  8. 8Add Worcestershire sauce to the dressing.
  9. 9Add dijon mustard to the dressing.
  10. 10Season with salt and pepper.
  11. 11Mix the dressing ingredients until well combined.
  12. 12Pour the dressing over the vegetables and white beans in a large bowl.
  13. 13Add shaved Parmesan cheese.
  14. 14Add chopped parsley.
  15. 15Mix all ingredients together until everything is well coated with the dressing.
  16. 16Transfer the salad into a clear glass container for storage.

Ingredients

  • 2 16 oz cans white beans, drained & rinsed
  • 1 bunch tuscan kale, deveined & roughly chopped
  • 0.25 head radicchio, roughly chopped
  • 0.25 head red onion, finely diced
  • 1 orange bell pepper, medium diced
  • 0.25 cup shaved Parmesan cheese
  • 0.5 bunch Parsley, chopped
  • Caesar Dressing
  • 0.25 lemon juice
  • salt
  • pepper
  • Parmesan

Equipment

bowlknifecutting boardgrater

Tips

  • This is a meal prep friendly recipe. It will last 5-7 days depending on the freshness of the vegetables
  • The salad can be stored in the fridge where the flavors will get better day after day.
  • There's a high-protein version of the Caesar salad dressing recipe available.