Skinny Kale & Brussels Sprout Caesar Salad

• Produce

  • 3 cups Brussels sprouts
  • 1 Garlic clove, small
  • 3 cups Kale

• Canned Goods

  • 1 tsp Anchovy paste

• Condiments

  • 1 tsp Lemon juice
  • 1/2 cup Mayo, low-fat
  • 3/4 tsp Worcestershire sauce

• Baking & Spices

  • 1/4 tsp Italian seasoning
  • 1/4 tsp Salt

• Oils & Vinegars

  • 2 tsp Olive oil

• Bread & Baked Goods

  • 2 cups Whole wheat bread

• Dairy

  • 10 tbsp Parmesan

• Liquids

  • 2 tsp Water

Found on ideahacks.com

Ingredients

• ½ cup low-fat mayo
• 1 teaspoon anchovy paste
• 1 teaspoon lemon juice
• ¾ teaspoon Worcestershire sauce
• 2 teaspoons water
• 2 tablespoons parmesan cheese
• 1 small garlic clove
• 2 cups cubed whole-wheat bread
• 2 teaspoon olive oil
• ¼ teaspoon Italian seasoning
• ¼ teaspoon salt
• 3 cups chopped kale
• 3 cups chopped brussels sprouts
• ½ cup shaved parmesan

Directions

• Preheat oven to 350 degrees
• Toss bread with olive oil, italian seasoning and salt in a small bowl. Once the bread is evenly coated, taste and season with salt and cracked black pepper to taste.
• Place on a baking sheet and pop into the oven. Bake until toasted and golden brown, about 10 minutes. Toss halfway through.
• In a mini food processor add all the ingredients for the dressing. Blend until smooth. If necessary add more water to thin the dressing out. Season to taste with salt and freshly cracked black pepper.
• In a large bowl toss, kale and and brussels sprouts together. Sprinkle with salt and pepper. Toss with dressing. Add in croutons and parmesan cheese. Toss one last time.