I’m back from vacation! I can’t wait to share with you my trip to Taiwan. I have over 290 photos to cull and edit so it might take a while for a post to go up (I’m thinking it’ll be a 3-part series since we were in three different parts of Taiwan this time). We’re heading out of town again this week for a wedding in Knoxville, too! Ahhh, wedding season :) speaking of which, Jason and I just celebrated our one year wedding anniversary yesterday!! I cannot believe it’s been one year since we got married! Crazy how time flies, doesn’t it?
While we were in Taiwan, we literally ate like 10 small meals a day. We were constantly eating, eating, eating. My stomach is having a hard time adjusting to the little amounts I’ve been eating upon our return because every 2-3 hours, it’ll start grumbling :) I think it got used to me eating so often, haha..the food in Taiwan is just SO good and everywhere you go, everyone is like, ‘eat! eat!’ so you can’t turn them down! Luckily, you walk pretty much everywhere in Taiwan so we burned off a lot of what we ate, which is in part why I don’t think we really gained any weight. It’s just so hot there that you just constantly sweat whenever you do anything and you walk everywhere. We also did some hiking up some mountains and we did a 20-mile bike ride around the city of Kaohsiung sooo yeah! That’ll keep the weight off!
I figured it was appropriate to post this lightened up kale caesar salad because well, it’s time to some healthy eating habits after indulging quite a bit on our Taiwan trip! I’m OBSESSED with caesar salads but I’m less than thrilled over how many calories the dressing typically has. I crave caesar salads weekly and I always stop myself from getting one at a restaurant or cafe because I’m not controlling what goes in the dressing.
The caesar dressing I made is lightened up! It’s yogurt based and trust me – you can’t even tell the difference. It makes a good amount (mine was a mason jar full) so you can use this over and over again. Make a large batch and have caesar salads whenever! I adore kale and the nutrients so I decided to use kale instead of romaine but feel free to use any greens you prefer. This dressing would be awesome for dipping veggies in, too!
Lightened Up Kale Caesar Salad
Servings are adjustable but please note that results, timing, and cookware may vary when adjusting servings.
- 4 cups kale leaves, loosely packed
For the dressing
- 2/3 cup plain fat-free Greek yogurt
- 2 tbsp olive oil
- 3 tsp red wine vinegar
- 4 tsp Worcestershire sauce
- 2 tsp anchovy paste
- 2 tsp Dijon mustard
- 1 tsp ground black pepper
- 2 cloves garlic, finely minced
- 1/2 cup freshly grated Parmesan cheese
- In a medium bowl, whisk together all the ingredients for the dressing.
- Toss kale leaves and your desired amount of dressing together.
- Store dressing in a jar in the refrigerator for up to 3 months.