Kale, Spinach & Parmesan Salad with Yoghurt & Lemon Dressing

A crisp, colourful dish

For a tasty summer salad look no further than our recipe below, brought to life with our zesty FAGE Total 2% Yoghurt sauce dressing. Enjoy crunchy leaves, colourful fruits and curls of parmesan.

INGREDIENTS
INSTRUCTIONS
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INGREDIENTS

Serves 4
For the salad:
2 tbsp pine kernels
250g spinach, cleaned & torn into small pieces
250g kale, cleaned & torn into small pieces
2 tbsp raisins
2 tbsp pomegranate seeds
1 spring onion, finely chopped
250g cherry tomatoes, halved
150g parmesan flakes
For the dressing:
350g FAGE Total 2%
1 lemon, zest & juice
Salt & pepper
1 garlic clove, finely chopped
½ onion, finely chopped
2 tbsp olive oil

15'-30'
Serves 2
INSTRUCTIONS
  1. Roast the pine kernels in a dry, non-stick pan for a few minutes on a low heat, stirring continuously, until brownish. Remove from the pan and leave to one side.
  2. For the dressing, blend all the ingredients in a blender, apart from the olive oil. Once blended, add the olive oil little by little until mixed in.
  3. Put all the salad ingredients in a large bowl, dress with the sauce and serve.

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