Kale Salad with Creamy Caper Dressing
This Kale Salad with Creamy Caper Dressing is the perfect simple side salad. Chopped kale is tossed in a flavorful creamy caper dressing and topped with buttery garlic panko crumbs.
FOR THE CREAMY CAPER DRESSING:
- 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
FOR THE GARLICKY PANKO:
- 2 tablespoons butter
- 1/2 teaspoon garlic powder
- 1/2 cup panko breadcrumbs
FOR THE SALAD:
- 2 large bunches kale leaves stripped from stems, chopped and rinsed
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 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.
Serving: 1g | Calories: 166kcal | Carbohydrates: 5g | Protein: 2g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 321mg | Potassium: 57mg | Fiber: 1g | Sugar: 1g | Vitamin A: 401IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 1mg