Kale Salad with Creamy Caper Dressing

• portions: 8 servings
• temps actif: 25 minutes
• temps total: 31 minutes

Ingrédients

1/3 cup mayonnaise (any) (I used light mayo)

1/4 cup plain nonfat greek yogurt

2 tablespoons dijon mustard

1/4 cup non pareil capers (drained and rinsed)

1/4 cup red wine vinegar

1/4 cup fresh parsley leaves

1/4 cup fresh dill

1/2 teaspoon freshly ground black pepper

6 tablespoon olive oil

2 tablespoons butter

1/2 teaspoon garlic powder

1/2 cup panko breadcrumbs

2 large bunches kale (leaves stripped from stems, chopped and rinsed)

Instructions

MAKE THE DRESSING:

In your blender (or mini food processor) add mayo, greek yogurt, dijon, capers, vinegar, parsley, dill and black pepper.

Secure the lid, removing the center plug. Cover with a clean kitchen towel, and with the blender running, slowly pour in the olive oil.

Transfer to a jar, cover and refrigerate until ready to use. Yields 1¼ cups.

MAKE THE PANKO:

Melt butter in a small skillet. Add garlic powder and panko. Stir occasionally until deep golden brown. Remove and let cool.

MAKE THE SALAD:

Strip the leaves from the kale stems. Roughly chop before rinsing well and spinning dry. (I use a salad spinner for this)

Place clean chopped kale to a large bowl and toss with desired amount of dressing. (For 2 large bunches of chopped kale, I personally use all the dressing)

Transfer dressed kale to a large platter, top with garlicky crumbs and serve.

Nutrition

• Taille de Portion: 1 g
• Calories: 166 kcal
• Lipides Totaux: 16 g
• Lipides Saturés: 4 g
• Lipides Insaturés: 12 g
• Acides Gras Trans: 1 g
• Cholestérol: 9 mg
• Sodium: 321 mg
• Glucides Totaux: 5 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 1 g
• Protéines: 2 g