Making a healthy meal for yourself or your family doesn’t always have to mean making everything from scratch. This Practically Homemade Easy Caesar Salad recipe is semi-homemade, utilizing a store bought caesar dressing to save you a little bit of time.

easy caesar salad recipe

On the nights that I just don’t have too much time to think about dinner, this easy Caesar salad recipe is one of my go-to’s. It’s only five ingredients and I try to always keep these ingredients on hand for when I may need them. This salad is great as a side dish, but a lot of times I’ll just add some lean protein on top like grilled chicken or tempeh and make it a full meal.

The salad dressing is store bought, but I consider this semi-homemade caesar salad a huge WIN because my family loves it, and it’s loaded with nutrition from the romaine and kale.

You can use whatever your favorite Caesar salad dressing is. I like the one from Primal Kitchen because it’s made with healthy avocado oil and it tastes delicious.

If you make this practically homemade easy caesar salad, be sure to leave a comment letting me know what you think. I love hearing your feedback!

Practically Homemade Easy Caesar Salad Recipe

Prep Time10 mins
Total Time10 mins
Course: Main Course, Salad, Side Dish
Servings: 2
Calories: 249kcal
Author: Elizabeth Finch


  • 2 pieces gluten-free bread
  • 1 head romaine lettuce, end removed, washed and chopped (about 4 cups)
  • 2 cups baby kale
  • 3 Tbsp cleaner store bought Caesar salad dressing (I used Primal Kitchen Caesar)
  • 2 Tbsp shaved parmigiano reggiano
  • Sea salt and black pepper to taste


  • Get started on the croutons first: cut the bread into small squares, about 1/2-inch each. Toast on high until a bit crunchy. Note: this took about 8 minutes in my toaster oven but yours may take more or less time.
  • While the croutons are toasting, mix the romaine lettuce and baby kale in a large salad bowl. Add salad dressing and toss well with the lettuces.
  • Split the salad between two serving plates, or two food storage containers. Sprinkle half the parmigiano reggiano over each of the salads.
  • Season with sea salt and black pepper, if desired.
  • When the croutons are toasted, add them to the salad and toss everything well once more. Will keep covered in the refrigerator for 3-4 days.


Calories: 249kcal | Carbohydrates: 24g | Protein: 6g | Fat: 15g | Fiber: 6g | Sugar: 4g


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