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
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.
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
katy
January 2, 2013 at 9:55 ami always love your recipes, dani! i always come here first when i am meal planning for the week. xoxo!
Dani
January 2, 2013 at 9:56 amThanks so much Katy. That makes me so happy!
Joelle
January 20, 2013 at 12:24 pmJust made the dressing & it is fabulous. But on my first run it didn’t have the thicker consistency I was expecting. My instinct was to add a bit more tofu & it thickened it up. After watching your video I noticed the video instruction notes 1 tbs Olive Oil but the recipe does not. I think this was the missing key for me. Thank you again for another stellar recipe & a great way to start my Monday lunch tomorrow at work.
Jill Davis
April 13, 2014 at 11:07 amAs I’m enjoying clean banana pancakes (your pumpkin version but subbing with the very ripe banana sitting on my counter!) I’ve returned once again to ur site to find other yummy recipes. This looks outstanding and can’t wait to make it. Question though: Any suggestion on substituting for the tofu?
Dani
April 15, 2014 at 10:10 amJill Davis – You could probably use Greek yogurt instead…. that would definitely work.
Linda Heath
July 19, 2014 at 4:10 pmWould it be okay to leave out the anchovies?
Dani
July 22, 2014 at 6:21 amIt would be fine – still delicious.
Tana
August 9, 2015 at 10:26 ami live Germany just outside of Frankfurt and here, Kale is a winter vegetable and almost exclusively available in the northern area. is there a possible substitution for Kale in the recipe that would still have great nutritional value?
Thanks for all the great recipes!
Tana
Dani
August 10, 2015 at 8:45 amYou could use romaine… not as nutritious but still great for you! Maybe do romaine and some chopped up spinach:)
Ann
September 11, 2016 at 6:28 pmYou are the best at your videos!!!! Love them all! I am trying to be vegan though but you do have lots for me to use. Thank you for sharing!! Great job!