Ingredients
For the pesto caesar dressing:
- 2 cups tightly packed basil leaves
- 1/2 cup olive oil
- 1/3 cup caesar dressing
- 1/4 cup water
- 2 Tablespoon lemon juice (about 1 lemon)
- 1 teaspoon garlic powder
- 2 Tablespoons honey (use more if you like your dressing sweet)
- 1 Tablespoon apple cider vinegar
- big pinch of kosher salt and pepper
For the salad:
- 2 romaine hearts, thinly sliced
- 3 cups curly kale, destemmed and shredded
- 2 baby cucumbers, thinly sliced
- 1 cup cherry tomatoes, halved
- 2 ears raw corn, kernels cut off the corn
- 1/2 cup croutons
- 1/2 cup pickled onions (or thinly sliced red onion)
- 1/4 cup shaved parmesan
- Fresh basil leaves (any you have left from making the dressing)
Instructions
For the pesto caesar dressing:
- Add all the vinaigrette ingredients to a blender or food processor. Blend until smooth.
For the salad:
- Combine all ingredients for the salad in a large serving bowl. Pour vinagrette over top and toss together.
Nutrition
Serving: 1 serving | Calories: 298kcal | Carbohydrates: 23g | Protein: 5g | Fat: 22g