Ingredients:
6 Cups Kale Leaves, Ribs Removed and Sliced Into 1-inch Wide Strips
2 Head Romaine Lettuce Hearts, Cut Crosswise Into 1-inch Wide Strips
1 Cup Whole Grain Croutons, Cut Into Coarse Pieces
1/4 Cup Turkey Bacon Bits
1/3 Cup Grated Parmesan Cheese, Divided
2 Hard Boiled Eggs, Chopped
Dressing:
1/3 Cup Fat Free Greek Yogurt
2 Anchovy Fillets (Or 1 Teaspoon Anchovy Paste)
1 Garlic Clove, Peeled
3 Tablespoons Freshly Squeezed Lemon Juice
2 Teaspoons Worcestershire Sauce
1 Teaspoon Dijon Mustard
3 Tablespoons Olive Oil
Salt & Pepper To Taste
Directions:
Toss together the salad ingredients including half the grated parmesan in a large bowl.
Place the dressing ingredients into a small bowl, and use a hand immersion blender to create a smooth emulsion.
Toss the salad ingredients with half the dressing along with the remaining parmesan cheese until the leaves are well coated.
Serve the salad, passing the remaining dressing at the table.
6 Cups Kale Leaves, Ribs Removed and Sliced Into 1-inch Wide Strips
2 Head Romaine Lettuce Hearts, Cut Crosswise Into 1-inch Wide Strips
1 Cup Whole Grain Croutons, Cut Into Coarse Pieces
1/4 Cup Turkey Bacon Bits
1/3 Cup Grated Parmesan Cheese, Divided
2 Hard Boiled Eggs, Chopped
Dressing:
1/3 Cup Fat Free Greek Yogurt
2 Anchovy Fillets (Or 1 Teaspoon Anchovy Paste)
1 Garlic Clove, Peeled
3 Tablespoons Freshly Squeezed Lemon Juice
2 Teaspoons Worcestershire Sauce
1 Teaspoon Dijon Mustard
3 Tablespoons Olive Oil
Salt & Pepper To Taste
Directions:
Toss together the salad ingredients including half the grated parmesan in a large bowl.
Place the dressing ingredients into a small bowl, and use a hand immersion blender to create a smooth emulsion.
Toss the salad ingredients with half the dressing along with the remaining parmesan cheese until the leaves are well coated.
Serve the salad, passing the remaining dressing at the table.
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