Light Caesar Salad with Kale and Garlic Croutons

Ingredients

• 200 g kale, stems removed, cut into chunks (about 6 cups)
• 30 g (about 1/4 cup) grated Parmesan cheese
• 1 slice whole wheat bread, cut into small cubes
• 1 clove garlic, finely chopped
• 15 ml (1 tbsp) olive oil for croutons

For the dressing

• 30 ml (2 tbsp) Greek yogurt
• 15 ml (1 tbsp) lemon juice
• 5 ml (1 tsp) Dijon mustard
• 15 ml (1 tbsp) olive oil
• Salt and pepper to taste

Instructions

1. Toast the bread cubes with the minced garlic and olive oil until golden and crispy.
2. Toss the kale and Parmesan cheese in a salad bowl.
3. Prepare the vinaigrette by mixing the yogurt, lemon juice, mustard and olive oil, salt and pepper.
4. Pour the vinaigrette over the kale, mix, then add the croutons and serve.