Copycat Sweetgreen Kale Caesar Salad
A delicious copycat recipe for Sweetgreen’s Kale Caesar Salad
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 4 servings 1x
- Category: salad
- Method: put together
- Cuisine: american
Ingredients
Scale
- 2 handfuls Baby Kale
- 2 handfuls Spinach
- 1/2 handful Cilantro
- 1/2 Medium Tomato
- 3 Small, Mini, Persian Cucumbers
- 1 Hard Boiled Egg
- 3/4 cup Parmesan Cheese
- Caesar Dressing
Instructions
- Measure and place the kale (I used the baby kale in a bag from TJ’s) and the spinach in a large salad bowl.
- Coarsely chop the cilantro and place in bowl.
- Chop the tomato and the cucumber and place in the bowl.
- Chop up the hard boiled egg and place in the bowl.
- If using homemade parmesan crisps, preheat oven to 400 degrees F., spread evenly onto a baking sheet and bake for 4-6 minutes or until the edges have turned slight golden brown and the middle is bubbling.
- Wait for the crisps to cool, and then tear them up and put them in the bowl with the rest of the ingredients.
- Toss all ingredients together.
- When you’re ready to eat, put an individual amount in a small bowl, pour your choice of caesar dressing on top (I used Trader Joe’s brand), and enjoy!
Notes
I don’t really measure any of the ingredients when I make a salad, I usually just put however much of an ingredient I want. Feel free to use more or less of the measurements here.