Tag Archives: salad

Kale Caesar Salad

My sister-in-law recently gave me the most amazing new cookbook.forest feast The Forest Feast by Erin Gleeson is not only filled with delicious and inspiring vegetarian recipes, but it is so charming, rustic and beautiful that reading it reminds me of walking through Anthropologie, my happy place.  Honestly, I feel like if Anthropologie were to open a restaraunt, Erin Gleeson would be the head chef.  I have already tried several of the recipes and each one has been delicious, unique, simple and easy. You can find more of her recipes on her blog: theforestfeast.com

Caesar Salad, with its creamy and parmesany dressing, has always been one of my favorites, but one that I have never ventured to make.  I don’t see much health benefit in a salad that consists of lettuce, croutons and cheese with a dressing of raw egg and anchovies…  I was so excited to see the yogurt based Caesar dressing in the Forest Feast made simply with other ingredients that I always use like mustard and lemon.  I also love the idea of using kale (my favorite green) as a base, because though sometimes raw kale can be a bit bitter, the creamy dressing here is a nice complement for it.

The salad was a big hit at my house.  I made a few changes to the original recipe, like adding a little more of my homemade yogurt than the amount of greek yogurt thats called for, I also omitted the “polenta croutons.” Although I don’t often serve dairy salads, this is one I will definitely make again.


Kale Caesar Salad


“Caesar Dressing”

IMG_21033/4 cup olive oil

2 garlic cloves

3/4 cup homemade yogurt (original recipe calls for 1/4 cup plain Greek if not following SCD)

1 tablespoon lemon juice

2 tablespoon dijon mustard


1 bunch of kale

1/2 cup freshly grated parmesan cheese

1/4 cup pine nuts

optional: handful of croutons


Mix all dressing ingredients in blender.

Wash kale well and cut into small pieces.IMG_2106
Add cheese, pine nuts and about 6 tablespoons of Caesar Dressing. Toss and enjoy!

Salad Bar Night!

IMG_0229Challah, chocolate, potato chips, lollipops, more lollipops… that was the primary diet of my children over Rosh Hashanah.  Although at home I am careful with what I make and feed my kids, when they are at shul, the rules change.  My daughters have been basically adopted by wonderful members of our shul who each feel it is their responsibility to fill their sugar quota for the week (sometimes the month).  Once a week, I am happy for my kids to indulge and to understand that shabbos is the special day when we get these goodies, a three day yuntif however gets to be a little much in the sugar department.

This week it has been my goal to teach my kids what vegetables are again. Especially my three year old who somehow manages to hide bags of cookies from her Zaidy in her closet.  After studying one of my favorite new cookbooks,michael smith Family Meals by Michael Smith, it hit me, a salad bar dinner night!  My girls, who beg me to let them help in the kitchen, love being the mixers and the ones to decide which ingredient goes next. A salad bar is a perfect way to let my kids get involved and to feel ownership over their healthy choices. Our first attempt at salad bar dinner was a huge success, everyone was so excited about the colorful creations they were making. We made a game to see how many colors everyone could put on their plate, and taste! In addition to how great our dinner tasted, I love the fact that the only part of dinner that required cooking was the simple salmon I baked to go along with the salad.

Tip: cut vegetables can be prepared in advance, most last at least 3-4 days in fridge 

Salad Bar Dinner Night

(Obviously it depends on ingredients you prefer or have in stock, but this was our version)

large bowl lettuce

cooked broccoli

chopped avocado (with lemon juice sprinkled on top)

Made by a 4.5 year old!

cut cucumbers

shredded purple cabbage

roasted beets


sunflower seeds

grated carrots

grape tomatoes

corn niblets

sliced mushrooms

chia seeds

ground flax


choice of Honey Mustard (honey, mustard, olive oil, lemon juice, salt, pepper, garlic) or basic Vinaigrette (olive oil, red wine vinegar, salt, pepper).

What my 3 year old voluntarily served herself and ate!

Tip: I like to buy organic vegetables when possible and cut them at home, but if you are short on time, most great salad bar toppings are available pre-cut and can make salad bar night even easier!

Tip: cut vegetables can be prepared in advance, most last at least 3-4 days in fridge