Kale Caesar Salad (Video)

Hello. Hello. And Happy New Year!!

I am SO excited to be back in the saddle after a thoroughly enjoyed 2-week holiday stay in New Jersey.

I did more than my fair share of indulging over the holidays and am more than ready to lighten things up a bit.  This salad is PERFECT for anyone else looking to lighten things up for a while without sacrificing flavor.

Kale is a super food.  So not only is this salad nice and light but it also comes packed with nutrients (something my wine and cookie drenched self can really use a lot of right now).

This recipe was inspired by a Kale Caesar Salad that my friend sent me from Everyday Living Magazine.  I thought it was brilliant and knew you guys would love it but wanted to lighten the dressing up a bit since we are all rolling (no pun intended) out of the holiday season.

The tofu based caesar dressing is a recipe I found in Clean Eating Magazine (one of my all time favorites).  It’s simple, clever and delicious.

Well – I could talk all day about this recipe but I suppose I’ll stop holding you up and let you get to video already!

I hope you enjoy and would love to hear if you give it a try! xo

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Kale Caesar Salad

Yield: 2-4 servings

Prep Time: 30 minutes

Cook Time: 0 minutes

Total Time: 30 minutes

Ingredients:

Salad

• 1 bunch of kale, stemmed and cut into bite size pieces
• ½ small red onion, thinly sliced
• 2 hardboiled eggs, chopped up

Dressing

• 4 oz. firm tofu
• 2 cloves garlic, minced
• ¼ cup of water
• Juice of one lemon
• 1 tbsp. Parmesan cheese
• 2 anchovies
• 1 tbsp. red wine vinegar
• 1 tsp. Dijon mustard
• Salt and pepper to taste

Directions:

In a large bowl combine kale, onions, and hardboiled eggs.  Set aside.

Blend all the ingredients for the dressing in a food processor or blender until smooth and creamy.

Gently toss salad with ½ of the dressing* and enjoy!

Makes 2 hearty salads or 4 small salads.

*Save extra dressing in an airtight container in the fridge for up to 5 days.

Nutritional Analysis

½ the recipe à Calories: 300; Total Fat: 12.1g; Saturated Fat: 3.1g; Cholesterol: 214mg; Carbohydrate: 33.5g; Dietary Fiber: 6.5g; Sugars: 3g; Protein: 21.4g