Kale & White Bean Caesar Salad
Serves 4
Directions
- 1Make the high-protein Caesar salad dressing: in a bowl, add Greek yogurt, pressed garlic, chopped anchovies, lemon zest, Worcestershire sauce, Dijon mustard, and black pepper.
- 2Mix the dressing until well combined.
- 3Dice the orange bell pepper.
- 4Remove the kale stems and chop the kale.
- 5Chop the radicchio.
- 6Dice the red onion.
- 7In a large bowl, add the white beans, kale, radicchio, bell pepper, and red onion.
- 8Pour the dressing over the ingredients.
- 9Add shaved Parmesan cheese and chopped parsley.
- 10Stir all the ingredients together until well combined.
- 11Transfer the salad into a glass container and store it in the fridge.
Ingredients
- 2 16 oz cans white beans, drained & rinsed
- 1 bunch tuscan kale, deveined & roughly chopped
- 0.25 head radicchio, roughly chopped
- 0.25 red onion, finely diced
- 1 orange bell pepper, medium diced
- 0.25 cup shaved Parmesan cheese
- 0.5 bunch Parsley, chopped
- to taste Caesar Dressing
- 0.25 lemon lemon juice
- to taste salt
- to taste pepper
- to taste Parmesan
- garlic
- anchovy
- Worcestershire sauce
- Dijon mustard
Equipment
large bowlknifecutting boardgarlic pressmicroplane
Tips
- To cut calories, use a store-bought zero or low-calorie Caesar salad dressing.
- For a high-protein dressing, use Greek yogurt as a base.
- The salad will get better day after day as the ingredients hang out in the fridge and soak in all of the flavors.
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