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Kale Caesar
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5 from 10 votes

Kale and Egg Caesar Salad with Tofu Caesar Dressing

Prep Time30 minutes
Total Time30 minutes
Course: DIET, LUNCH, salad + dressing
Cuisine: American, gluten free, vegetarian
Servings: 2 servings
Calories: 167kcal
Author: Dani Spies

Ingredients

  • 1 bunch of kale stemmed and cut into bite size pieces
  • 1/2 small red onion thinly sliced
  • 2 hardboiled eggs chopped up
  • 4 oz. firm tofu
  • 2 cloves garlic minced
  • 1/4 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

Instructions

  • 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 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.

Video

Nutrition

Calories: 167kcal | Carbohydrates: 3g | Protein: 15g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 194mg | Sodium: 216mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Vitamin A: 320IU | Vitamin C: 0.9mg | Calcium: 195mg | Iron: 1.4mg