Kale & Salmon Caesar Salad
Bowtie pasta, kale, salmon, eggs, Parmesan and Caesar dressing make a hearty salad with creamy, savory flavor in every forkful.
Prep 15 min · Cook 15 min · Total 30 min · Makes 4 meal-sized servings or 6 side-salad servings
Ingredients
- 8 oz bowtie pasta
- 6 oz chopped kale
- 14 oz can wild caught salmon
- 2 large hard boiled eggs, optional
- 1/2 cup shredded Parmesan
- 1/2 cup creamy Caesar dressing
Directions
- Prepare the bowtie pasta as directed on the package, then pour it into a colander to drain. While that cooks, coarsely cut the kale into small bits, taking out any large stem pieces. Put the chopped kale in a bowl. After the pasta drains, add it to the kale and stir so the remaining heat gently wilts the greens.
- Pour off the liquid from the canned salmon. If there is skin or bone, remove it as you break the salmon into bite-sized chunks. Peel the hard boiled eggs and dice them.
- Add the salmon pieces, diced hard boiled eggs, and shredded Parmesan to the bowl with the kale and pasta. Drizzle the Caesar dressing over the top, then toss until everything is coated.
- Portion the salad into 4 meal-sized servings, or make 6 smaller side-salad servings.