Kale & White Bean Caesar Salad

Serves 4
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Directions

  1. 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.
  2. 2Mix the dressing until well combined.
  3. 3Dice the orange bell pepper.
  4. 4Remove the kale stems and chop the kale.
  5. 5Chop the radicchio.
  6. 6Dice the red onion.
  7. 7In a large bowl, add the white beans, kale, radicchio, bell pepper, and red onion.
  8. 8Pour the dressing over the ingredients.
  9. 9Add shaved Parmesan cheese and chopped parsley.
  10. 10Stir all the ingredients together until well combined.
  11. 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.