Ingredients

The following ingredients have 5 Servings
  • 2 bunches of fresh kale (washed and dried)
  • 3 slices of bacon (cooked until crisp and crumbled)
  • 1/4 cup freshly grated Parmesan cheese
  • 3 slices of whole wheat bread (cut into cubes)
  • 1 tbsp olive oil
  • a pinch of salt and pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp dried parsley
  • a pinch of salt and pepper
  • 1/2 cup fat free Greek yogurt
  • 1 1/2 tbsp Parmesan cheese (very finely grated)
  • 2 tsp lemon juice
  • 3/4 tsp lemon zest
  • 2 1/2 tsp Worcestershire sauce
  • 3 cloves of garlic (pressed)
  • 1 tsp Dijon mustard
  • 1 1/2 tbsp olive oil
  • a generous pinch of salt and freshly cracked pepper

Instruction

  • Combine all the ingredients for the dressing together in a mason jar and shake well until combined.
  • Cook the bacon until crisp and remove it to a plate with some paper towel to absorb the excess grease.  Drain the grease from the pan, leaving behind about a teaspoon or two of it for frying the croutons.
  • Add the cubed bread to the pan with the reserved bacon grease along with the olive oil, salt and pepper and garlic powder and toss well. Toast the cubed bread over medium low heat until the bread starts to turn a slight golden brown colour and becomes a little bit crispy. Toss with the parsley flakes and remove the croutons to a plate to cool.
  • Wash and dry the kale and rip the leaves off the stems. An easy way to do this is by holding onto the stem and ripping the leaves away from you. Be sure the leaves are in salad-sized pieces and toss them with the dressing until everything is well coated.
  • Crumble the bacon over the salad, add the Parmesan cheese and the croutons, and serve!