I made this salad for dinner the other night and it is so delicious and filling! For some reason, I was randomly craving caesar salad which I haven’t had in a while, so I decided to do a healthy spin on traditional caesar salad.
I kind of just eye-balled exact measurements, but this made a pretty large salad that I can enjoy for dinner at least two nights in a row!
- Head of dino kale
- Chicken breast strips
- Green onion, 1 stalk
- Shiitake mushrooms, 1 carton
- Cleveland Kitchen Caesar dressing, 3tbsp
- Raw milk cheese/vegan cheese, 3 tbsp
- Organic carrots, 5 whole
- Sun dried tomatoes, 5 cut up
- Salt, pepper, and garlic to taste
Rinse, dry and chop up the kale. Into a pan, add green onions, mushrooms, sun dried tomatoes and cook them down. Meanwhile dice up the carrots and arrange them on an oiled pan. Season with salt, pepper, and garlic. Roast in the oven for about 25 minutes at 400 degrees F. Add the green onions, mushrooms and sun dried tomatoes to the kale. Cut up the chicken pieces and add those as well. Mix it around. Next, add the carrots and mix again. Lastly, add about three tablespoons of the dressing and toss the salad, so it is evenly combined with the dressing. Lastly, shave the parm on the salad and serve right away!
This salad is a winner! I highly recommend you guys try it out if you like traditional caesar salad. You can’t even taste the difference, and I really like the textures and flavors with the added green onion, mushrooms and sun-dried tomatoes. Now that we are all going to be spending a bit more time at home, it is the perfect opportunity to try new recipes and put a bit of extra love in the food you make for yourself and your loved ones. Take care you guys!