Kale Caesar Salad with Salmon

1 bag of chopped kale (or two bunches of kale, chopped)
1 can of water-packed salmon, drained
Croutons
Light Caesar Dressing

Caesar Dressing
1/3 cup light Greek yogurt, or light mayonnaise
1 tablespoon grated Parmesan
2 teaspoons Worcestershire Sauce
1 small clove garlic, minced
Juice of 1 lemon
2 chopped anchovy fillets
Salt and pepper
Wheat beer or water to thin out dressing, optional

Croutons
1/2 boule of good whole wheat or multigrain bread, cut into 1/2 inch cubes
2 tbsp olive oil
Garlic powder
Sea salt & pepper

For the dressing, whisk together ingredients. For the croutons, toss all ingredients together in a bowl, then spread out evenly on a baking sheet. Bake at 400 for 10-15, turning once, until golden brown. Let cool.

To make the salad, toss the kale with the dressing, massaging with your hands to soften the kale. Toss in croutons, and salmon.

Yield: 2 dinner sized portions, or 6-8 side salad portions