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Kale replaces romaine lettuce for this offshoot of the classic Caesar salad. The crispy lentils are addictive - you’ll want to put them on everything!
2 cups (500 mL) cooked green lentils
1 Tbsp (15 mL) canola oil
1/2 tsp (2 mL) garlic powder
1/4 tsp (1 mL) salt and pepper
1 large bunch of kale, centre rib removed, and cut into small pieces
3 Tbsp (45 mL) extra virgin olive oil
3 Tbsp (45 mL) mayonnaise
1 Tbsp (15 mL) balsamic vinegar
3/4 cup (175 mL) grated Parmesan cheese
Add other fresh vegetables that you have on hand, such as cherry tomatoes, chopped cucumber, or shredded carrots.
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