Kale Caesar Salad with Greek Yogurt Dressing

HomeClinics & ProgramsELLICSR KitchenKale Caesar Salad with Greek Yogurt Dressing

Skill Level	Easy

Preparation Time	20 minutes	Total Time	30 minutes
Servings	6	Cost Per Serving	$1.90

1 1/2 cups	Cooked Quinoa
4-6 cups	Kale or Baby Kale, roughly chopped
1 cup	Grape or Cherry Tomatoes, halved
1 cup	Roasted Chickpeas
1 cup	Baked Tofu (optional)

Greek Yogurt Dressing

Cook quinoa following directions on box and let cool.
Clean kale and remove any tough stems. I prefer to chop into small strips.
Chickpeas: Rinse and dry. Toss in bowl with 1 tbsp of olive oil, some salt and cayenne pepper (if you like a little kick). Line a cookie sheet with parchment paper and spread out chickpeas. Roast at 400 for 20-30min (toss around for even cooking after 15min).
Mix together kale and quinoa and top with chickpeas, tomatoes and tofu (optional).
Sprinkle with extra parmesan if desired and squeeze 1-2 slices of lemon.
Dressing. Combine the yogurt, lemon juice, olive oil, mustard, garlic, Parmesan, salt and pepper in a blender or food processor and blend until smooth. You can adjust with more lemon juice if you like it more tart and also add more oil to thin out if needed. Cover and chill for at least 30 minutes. The dressing will keep, refrigerated, for up to 3 days.
Tofu (optional). 1 block (12- to 15-oz) extra-firm tofu drained and cut into 1 inch cubes. Toss in bowl with 1 tbsp of olive oil, pinch of garlic powder, salt and pepper. Cook at 400 for 20-30 min (toss around for even cooking after 15min).

PDF of NFT for Kale Caesar Salad

Tofu and Chickpeas are great ways to add extra plant based proteins to your meals.
Probiotics are good bacteria that come from foods like yogurt and cheeses.
Prebiotics are food for the good bacteria, and they come from foods like garlic and onions.
If your immune system is suppresed, it is recommended that you avoid probiotics, so it is important to talk to your health care provider.