Winter Greens Caesar Salad

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a hearty and flavorful caesar salad that is not only tasty, it's healthy too!

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I don’t know about you but I’m always trying to come up with new ways to get dark green leafy vegetables into my families diet. That’s why I was thrilled when I came across this Winter Greens Caesar Salad at my local co-op. It is a hearty salad that is really filling, and surprisingly easy to prepare. Even my husband, who has only met the likes of kale as a rubbery garnish on the side of his plate, thoroughly enjoys this salad. 

I often make a big batch, leave the dressing off, and eat it throughout the week for lunch. Recently a friend of mine made a salad using kale that was very tender. She said after she put the dressing on she massaged the leaves with her hands. That would be a messy affair with this salad dressing, but next time I make it, I’m going to massage the leaves before I put on the dressing, and see if that makes the salad even better.

Although I really like to use my homemade mayonnaise in this salad, if you’re vegan, or just can’t eat eggs, then try it with my Vegan Coconut Milk Mayonnaise and leave out the Parmesan cheese (or substitute with vegan Parmesan cheese or Braggs Nutritional Yeast Flakes).

If you’ve got picky eaters, who won’t touch a leafy green vegetable to save their lives, give my Winter Greens Caesar Salad a try. It’s had many a kale convert! Add some grilled chicken for a filling and healthy meal!


Winter Greens Caesar Salad
A hearty salad that is really filling, and surprisingly easy to prepare.
  • 1 c. mayonnaise (Learn how to make homemade mayo here)
  • ½ c. olive oil
  • ¼ c. fresh lemon juice
  • 2 Tbs. Worcestershire sauce (brand I use)
  • 1-2 Tbs. minced garlic
  • 1 Tbs. sherry vinegar (buy sherry vinegar here)
  • 1.5-2 tsp. dijon mustard
  • 1.5-2 tsp ground black pepper
  • 1 bunch Chard
  • 1 bunch Kale
  • Parmesan cheese, grated 
  • Fresh ground pepper
For dressing
  1. Place all ingredients in a bowl and whisk.
For salad
  1. Remove thick stems from both the kale and the chard (I remove the stem all the way up the leaf, using only the leaf).
  2. Chop greens into bite sized pieces (I like thin little ribbons).
  3. Grate Parmesan cheese on top.
  4. Dress (with dressing)
  5. Adorn with fresh black pepper and toss.
Nutrition Information
Serving size: 10 Calories: 261 Fat: 28g Saturated fat: 4g Unsaturated fat: 23g Carbohydrates: 3g Sugar: 1g Sodium: 255mg Fiber: 1g Protein: 1g Cholesterol: 10mg

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  1. This looks great! Can’t wait to try it!

  2.  Hands down my favorite salad!

  3. poopoo

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