Kale Salad with Greek Yogurt Caesar Dressing

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There’s a restaurant in Reno called Campo that makes a kale salad and, not even kidding, it makes me crave kale salads.  It’s lemony, garlicky, and topped with crispy parmesan and a poached egg.  I think about it a lot and have considered going there just for a kale salad and their caramel budino, but I don’t want to be judged by the servers, even though I think kale + caramel pudding is the epitome of balance.  I guess you could call the salad “famous” by Reno standards, and the original owner of the restaurant was even nice enough to post the full recipe online.

In an effort to convince you guys I don’t constantly eat potatoes and brownies, I decided to post this kale salad, which is a typical meal I serve on the weekdays.  This came about after I looked through my Insta the other day and noticed that practically everything is covered in cheese or sugar, aside from the carrot salad I’ve been obsessing over lately.  Obviously, it’s inspired by my favorite at Campo, but unfortunately this particular version is not served with the bacon-y bolognese, wine, and a caramel budino that I’ve grown accustomed to.  However, what I love about this salad is that I can come home from work, take the puppy on a walk, work out, and quickly whip up a full meal in like, 10 minutes, which I eat while watching Friends or Arrested Development for the millionth time.  I have that spring-fever if you can’t tell.

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A few years ago, back when SSL was just a baby blog, I posted a recipe for “healthy” Caesar dressing made with Greek yogurt.  Back then, I couldn’t find recipes for Greek yogurt Caesar online, but I knew it would work, and I was determined to find a healthier Caesar alternative.  I was way big into tags like “healthy”, “low-fat” “sugar-free”, etc. back then, which I have clearly moved on from.  However, that Caesar dressing was actually pretty healthy, and it quickly became the most popular recipe on my blog thanks to Pinterest.  I was going through it the other day and cringing at the old pictures, which I’m sure were taken on an iPhone in my parent’s kitchen.  Inspired by Campo’s salad, I decided to recreate the dressing to fit my current tastes.  It is essentially the same recipe aside from a couple tiny changes (which I will note).  I also wanted to update the pictures and show a different way to make a Caesar.  Another plus: beside it being a healthier alternative to regular dressing, I love how creamy and tangy the Greek yogurt makes this dressing, or any dressing for that matter.

P.S. I don’t know if it’s possible, but I think I might actually like my version of this kale salad better than Campo’s (???).  It’s creamy, garlicky, lemony, and totally meant for a poached egg.  Of course, no recipe I make will ever beat Campo’s caramel budino 🤷

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Kale Salad with Greek Yogurt Caesar Dressing
Serves 4 (side dish) or 2 (meal)

Ingredients for Salad

6-8 c. dinosaur kale (or curly kale)
1/2 c. parmesan, shredded
2-4 poached eggs (2 for meal, 4 for side)
Lemon, for serving
Pepper, for serving

Ingredients for Dressing

1/3 c. plain Greek yogurt
1 Tbs. parmesan, grated
2 tsp. Worcestershire sauce
2 cloves garlic, chopped
2 tsp. lemon juice
1 tsp. Dijon mustard
2 Tbs. olive oil
1 Tbs. water
Salt and pepper, to taste

Preheat oven to 400° F.  Cover a cookie sheet in parchment paper and spray well with olive oil or cooking spray.  Place 1 Tbs. of parmesan in a little mound, making 8 mounds.  Spread each mound out into an even layer.  Bake for about 6-8 minutes or until crispy.  Let cool and remove from baking sheet.

Remove kale leaves from the tough stems.  Chop into bite-sized pieces.  Set aside.

To make the dressing, whisk together the Greek yogurt, parmesan, Worcestershire sauce, garlic, lemon juice, and Dijon.  Drizzle in olive oil while whisking, until incorporated.  Whisk in water, to thin.  Season with salt and pepper.

To assemble the salad, place kale on a platter.  Toss with the desired amount of Caesar dressing.  Place parmesan crisps on top whole, or crumble them.  Serve with warm poached eggs, fresh pepper, and lemon.  I also like red pepper flakes on the top of my salad.

*Note: The original recipe had 1/2 Tbs. parmesan, 1 tsp. lemon juice, 1/2 tsp. spicy brown mustard, 1 Tbs. + 1 tsp. olive oil, and 2-3 tsp. of water.  This version is still good although a little less flavorful than the updated recipe.


xo Sara Lynn

*Song of the day: Chronic Sunshine by Cosmo Pyke

 

(Crockpot) Light Zuppa Toscana

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I have been surprisingly social all weekend.  I went to a football game on Friday (we won!) (Go Wolfpack!) and then my roommates and I spent the rest of the night with Schofferhofer Grapefruit Hefeweizen and Cards Against Humanity.  If you have never played Cards Against Humanity, let’s just introduce you to their slogan : A party game for horrible people.

And that it is.

Just take a look at their website.  Or check out this and this.

I also spent my Saturday night bar hopping with one of my best friends/pseudo cousin.  Except that I had to drive home so my bar hopping experience was mostly just me getting leaned on by a bunch of drunk people.

Good times right?

The whole drinking and Cards Against Humanity thing ties together because:

1. Most of the time, if you’re playing Cards Against Humanity, you are simultaneously drinking.

And 2. When I told my roommate, “The only two games I know how to play are beer pong and Cards Against Humanity.  What does that say about me?”, his response was, “You’re an evil alcoholic.”

So there’s that.

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And now about Zuppa Toscana.  It is that delicious soup at Olive Garden with sausage, potatoes, and kale.  The broth is lightly creamy and a little spicy.

It is also 220 calories for a bowl of it at Olive Garden.  That doesn’t seem tooooo bad, until you consider that it has 15 g of fat and 990 mg of sodium in it.  And when you consider that you’re going to have another bowl of it.  And a glass (or two) of wine.  And probably some type of pasta.  And that salad, which also doesn’t seem too bad until you see that there are 150 calories, 10 g of fat, and 760 mg of sodium in it. Also, don’t forget that you’re going to eat like, 4 of those bread sticks (140 calories, 2.5 g fat, 460 mg sodium)

Holy shit, what is in this stuff?

Anyways, I definitely recreated the recipe and lightened it up quite a bit.  I calculated it all up and it was about 350 calories per serving.  The recipe serves 4, so you get quite a big serving of soup for less than 400 calories.  Also, you just throw it in a crockpot.  So easy guys.

Ahem.

*thunderous applause*

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*The recipe was originally from Fix it and Forget it, but has been changed dramatically*

Ingredients:

6 c. low-sodium chicken broth

1/2 c. whole milk or half and half

2 carrots, grated

3 russet potatoes, sliced

4 cups kale, chopped slightly

1 lb. turkey Italian sausage

Dash salt and pepper

Sprinkle of garlic powder

Sprinkle onion powder

1/4-1/2 tsp. red pepper flakes

Parmesan cheese, for sprinkling

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Grate 2 carrots into your crockpot.

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Pour in chicken broth.

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And the whole milk/half and half.

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Slice up your potatoes.

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Add them to your broth.

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Brown the sausage.

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Add it to your broth.

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Sprinkle your spices!

Cook for 3-4 hours on high, stirring every once in a while.

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1 hour, I REPEAT, 1 HOUR before serving, stir in kale.  If you do it any earlier, it will be grossly soggy.  Do you want soggy kale?  Do you?!

No.  You really don’t.

Serve with a light homemade salad and some whole wheat rolls.  Sprinkle it with a little parm.

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Yum yum yum.  This is definitely going to be my fall favorite.

Bonus: It’s gluten free naturally!

It doesn’t taste exactly like the Olive Garden version, but it’s pretty damn close for a light version.  Sometime (when you feel really naughty) go ahead and use regular chicken broth, cream, and pork Italian sausage.  Or just go to Olive Garden and really go all out.  I’m normally not a fan of chains, but I still love Olive Garden every once in a while.

But just make this, okay?

XO Sara