Chef Ashley Cunningham
Kale Cilantro Caesar Salad
Category
Salad
Servings
2.5 cups
Prep Time
15 minutes
Cook Time
0 minutes
Author:
Chef Ashley Cunningham
Ingredients
-
4 cups Washed/Trimmed Kale Sprouts
-
1 cup Rinsed Melissa’s Peeled & Steamed Chickpeas
-
3/4 cup Shaved Parmesan Cheese
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4 Melissa’s Cucumbers; diced/sliced
-
2 cups mayonnaise
-
3/4 cup milk
-
1 bunch cilantro
-
1 tbsp Chopped Garlic
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2 tbsp Worcestershire sauce
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1 tbsp Melissa’s Costa Azul Hot Sauce
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3/4 cup parmesan cheese
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1/4 cup lemon juice (approx. 2 lemons)
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1 tbsp Rice Vinegar
-
Salt and Pepper to taste
Dressing
Directions
In a blender, add the milk, cilantro, garlic, Worcestershire, Costa Azul, Parmesan cheese, lemon juice and rice vinegar. Blend until smooth.
In a mixing bowl add the mayonnaise.
Pour the blended cilantro mixture over the mayonnaise and whisk until combined.
Season with salt and pepper to taste.
Toss all ingredients in a bowl and add dressing to your liking!
Filed in:
Caesar,
Chickpea,
Chickpeas,
Chopped Garlic,
Cilantro,
Costa Azul Hot Sauce,
Cucumbers,
Garbanzo,
Kale,
Kale Cilantro Caesar Salad,
Kale Sprouts,
Organic Cucumbers,
Organic Lemons,
Peeled & Steamed Chickpeas,
Salad
