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easy caesar salad recipe

Practically Homemade Easy Caesar Salad Recipe

Elizabeth Finch
Prep Time 10 mins
Total Time 10 mins
Course Main Course, Salad, Side Dish
Servings 2
Calories 249 kcal


  • 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: 249kcalCarbohydrates: 24gProtein: 6gFat: 15gFiber: 6gSugar: 4g
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