Lunche for 4

Sriracha Kale Caesar Salad

Name: Sriracha Kale Caesar Salad
Total time: 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 bunches tuscan kale; 1/2 cup grated parmesan; 2 slices day old multigrain bread; 2 tbsp extra virgin olive oil; 1 tbsp sriracha; salt and pepper; 1/2 cup plain greek yogurt; 1 tbsp mayonnaise; juice of 1/2 a lemon; 1 tbsp dijon mustard; 2 tsp worcestershire sauce; 1 clove garlic; 2 tbsp extra virgin olive oil; 1 tbsp red wine vinegar; 1 1/2 tbsp sriracha; 1 anchovy filet

Tuscan kale is massaged with spicy Caesar dressing, Parmesan, and crumbled multigrain bread for a crisp, creamy salad.

$2.35per serving $$

15 minstart to table

4servings

American Budget Lunches Side dishes No-cook Summer

Ingredients

2 bunches tuscan kale
1/2 cup grated parmesan
2 slices day old multigrain bread
2 tbsp extra virgin olive oil
1 tbsp sriracha
salt and pepper
1/2 cup plain greek yogurt
1 tbsp mayonnaise
juice of 1/2 a lemon
1 tbsp dijon mustard
2 tsp worcestershire sauce
1 clove garlic
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 1/2 tbsp sriracha
1 anchovy filet

Steps

Strip the kale leaves from the stems, tear them into a large bowl, and massage them with a pinch of salt for 2 minutes.
Whisk the yogurt, mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, garlic, red wine vinegar, anchovy, 1 tablespoon olive oil, and 1 1/2 tablespoons sriracha in a small bowl.
Tear the bread into small crumbs and toss it with the remaining 2 tablespoons olive oil and 1 tablespoon sriracha.
Toss the kale with the dressing until coated.
Fold in the Parmesan and bread crumbs, then season with salt and pepper.

Main ingredient on sale this week? See what to make with white fish (tilapia, cod, haddock) on sale.