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Sriracha Kale Caesar Salad
This sriracha kale caesar salad turns takes the traditional salad and turns up the heat and health with spicy sriracha and tuscan kale.
Prep Time
15
minutes
mins
Total Time
15
minutes
mins
Course:
Salads
Cuisine:
American
Keyword:
kale caesar salad, sriracha kale caesar salad
Servings:
4
servings
Author:
Gina Matsoukas
Ingredients
For the Sriracha Kale Caesar Salad
2
bunches tuscan kale
stems removed and leaves chopped
1/2
cup
grated parmesan
2
slices
day old multigrain bread
torn into pieces
2
tablespoons
extra virgin olive oil
1
tablespoon
sriracha
salt and pepper
For the Dressing
1/2
cup
plain Greek yogurt
1
tablespoon
mayonnaise
juice of 1/2 a lemon
1
tablespoon
dijon mustard
2
teaspoons
Worcestershire sauce
1
large clove garlic
minced
2
tablespoons
extra virgin olive oil
1
tablespoon
red wine vinegar
1-2
tablespoons
sriracha
depending on spice preference
1
anchovy filet
minced
Instructions
Preheat oven to 350 degrees.
Toss bread with olive oil, salt & pepper and sriracha and spread out in an even layer on a baking sheet.
Bake for 5-7 minutes, toss and bake for another 5 until golden brown and crispy. Remove and set aside.
Combine the kale and parmesan in a large bowl.
Combine all the dressing ingredients in a bowl and whisk together until well combined.
Toss the salad with the dressing until fully coated.
Top with the croutons and serve.
Nutrition
Serving:
1
SERVING
|
Calories:
263
kcal
|
Carbohydrates:
10
g
|
Protein:
8
g
|
Fat:
21
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
12
g
|
Trans Fat:
0.01
g
|
Cholesterol:
14
mg
|
Sodium:
573
mg
|
Potassium:
142
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
677
IU
|
Vitamin C:
10
mg
|
Calcium:
178
mg
|
Iron:
1
mg