Ingredients
- 6 ounces whole-wheat bread about 1/3 loaf
- 1/3 cup extra-virgin olive oil divided
- 1 teaspoon salt divided
- ½ teaspoon freshly ground black pepper
- 3/4 cup freshly grated Parmesan cheese divided
- 2 tablespoons fresh lemon juice
- 5 oz plain low fat Greek yogurt
- 1 clove garlic smashed
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1-2 large bunches curly or dino kale leaves stripped from the stems and cut into ribbons
Instructions
Make the croutons
- Preheat the oven to 350˚ F. Line a baking sheet with parchment paper. In a large bowl, toss the bread chunks with 2 tablespoons olive oil and 1/2 teaspoon salt
- Spread on the baking sheet and bake, tossing halfway through, until crisp and lightly brown, about 12-15 minutes. While the croutons are still hot, toss them with 2 tablespoons grated Parmesan and set them aside to cool.
Blend the dressing
- In a food processor or blender, combine the lemon juice, Greek yogurt, garlic, Dijon mustard, Worcestershire sauce, 1/2 teaspoon salt, and ¼ teaspoon black pepper. Blend until smooth. With the machine running, add the remaining 3 tablespoons of olive oil in a slow, steady stream until the dressing is smooth and creamy.
Assemble the salad
- Place the kale in a large serving bowl. Pour half of the dressing over the greens and toss to coat. Let the dressed kale sit for about 10 minutes to soften the leaves.
- Drizzle the remaining dressing over the kale, then add the croutons and remaining grated Parmesan. Toss everything together well and season with salt and pepper to taste if needed.
Nutrition
Serving: 1g | Calories: 187kcal | Carbohydrates: 12.4g | Protein: 7.6g | Fat: 12g | Saturated Fat: 3g | Trans Fat: 0g | Cholesterol: 3.8mg | Sodium: 526mg | Fiber: 3.4g
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