By Judy Bullis
After 30+ years in newspapers, I am a retired publisher who enjoys life on a small 9-acre, certified organic vegetable farm. It’s a peaceful, serene way to live, and to be able to eat and enjoy the fruits of our labours, knowing everything that has gone into the process is healthy and safe, makes it that much better.
Growing chard and collard greens for Cookin’ Greens was a fun test project. The passion of Toby and her crew was constant; their drive and focus to deliver the best product to market an absolute pleasure with which to be involved.
I love to make this yummy caesar salad with Cookin’ Greens. It’s healthier way to enjoy a caesar without quite so many calories, and less fat.
Caesar Salad à la Ridge Meadow Farm
Prep Time 15 Minutes
1 head Romaine lettuce
½ cup Cookin’ Greens Chopped Kale
Mix greens, and toss in dressing.
2 boiled eggs, quartered
2 large garlic cloves, minced
2 tsp anchovy paste
¼ C grated Parmesan cheese
1 tbsp Worcestershire Sauce
1 tbsp white wine vinegar
¼ cup olive oil
2 tsp Dijon mustard
3 tbsp low fat natural yogurt
Cook the Cookin’ Greens according to package instructions.
Mix all dressing ingredients except yogurt together, whisking until blended. Add yogurt and mix.
This is best if made in advance so the flavours blend, but works well either way! Then simply toss your salad with the dressing, and enjoy!
**Note** Dressing ingredients are proportionate to taste. Add or reduce at will!