Baby Kale Salad with Lemon Dressing and Parmesan Croutons
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Baby Kale Salad with Lemon Dressing and Parmesan Croutons
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A fabulously lemony baby kale salad with garlic parmesan croutons.
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Ingredients
- 5 ounces baby kale
Croutons:
- 1/2 baguette
- 3 dashes Italian seasoning
- 1/2 tablespoon garlic powder
- 1 tablespoon parsley chopped
- 1/2 cup finely grated Parmesan cheese
- 3 tablespoons olive oil
- salt & pepper to taste
Dressing:
- Juice from 1/2 lemon
- 2 tablespoons Tahini
- 1 clove garlic minced
- 2 tablespoons water
- salt & pepper to taste
Instructions
- Preheat oven to 350F.
- Cut the bread into crouton-size pieces. Toss on a baking sheet with the other crouton ingredients. Bake for 15 minutes.
- Meanwhile, make the dressing (whisk dressing ingredients together thoroughly in a small bowl), and add the baby kale to a salad bowl.
- Once the croutons are done, let them cool for a few minutes then add them to the salad. Toss with the dressing. Serve immediately.
Notes
- Serves 2-4.
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