1 large bunch fresh kale, washed, with tough stems removed
2 small bell peppers, seeded and thinly sliced (optional)
¼ cup low-fat mayonnaise
2 Tablespoons lemon juice
2 Tablespoons finely grated parmesan cheese
1 Tablespoon dijon or brown mustard
2 cloves garlic, finely chopped
1 teaspoon anchovy paste (optional)
Salt to taste (optional)
Kale Caesar Salad
Servings: 4
Ingredients:
Directions:
- In a large bowl, whisk to combine all ingredients except kale and peppers (if using).
- Add kale and peppers (if using) and toss to coat.
Top your salad with Crunchy Roasted Chickpeas.
Recipe courtesy of Maryland WIC.
Recipe Category
30 minutes or less, No cooking required, One pan meals
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.
Kale Caesar Salad
Servings: 4
Ingredients:
1 large bunch fresh kale, washed, with tough stems removed
2 small bell peppers, seeded and thinly sliced (optional)
¼ cup low-fat mayonnaise
2 Tablespoons lemon juice
2 Tablespoons finely grated parmesan cheese
1 Tablespoon dijon or brown mustard
2 cloves garlic, finely chopped
1 teaspoon anchovy paste (optional)
Salt to taste (optional)
Directions:
- In a large bowl, whisk to combine all ingredients except kale and peppers (if using).
- Add kale and peppers (if using) and toss to coat.
Top your salad with Crunchy Roasted Chickpeas.
Recipe courtesy of Maryland WIC.
Nutrition Facts
4 serving per container
Serving size 1 cup
| Amount Per Serving | ||
|---|---|---|
| Calories | 90 | |
| % Daily Value* | ||
| Total Fat 6g | 8% | |
| Saturated Fat 1g | 5% | |
| Trans Fat 0g | ||
| Cholesterol 5mg | 2% | |
| Sodium 240mg | 10% | |
| Total Carbohydrate 6g | 2% | |
| Dietary Fiber 2g | 7% | |
| Total Sugars 3g | ||
| Includes 0g Added Sugars | 0% | |
| Protein 2g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 53mg | 4% | |
| Iron 0mg | 0% | |
| Potassium 203mg | 4% | |
The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.