Falafel/Kale Salad

This is my attempt to create a healthy version of Cheesecake Factory’s fantastic falafel and kale salad.  I left out the pita chips and baked the falafel instead of frying, obviously, but you know what…it was kinda pretty stinkin’ good!

First you need to make the lemon yogurt dressing to let the flavors blend.  Make at least an house before serving but it’s good for days after and it only gets better. Put the following into a food processor and blend until creamy smooth. Salt and pepper to taste.

• 1 1/2 cups fat free plain Greek yogurt
• 1/2 cup shredded parmesan cheese
• 2 tsp garlic, minced
• 2 lemon, juiced
• 1 tbsp anchovy paste or 6 anchovy filets
• 1 tbsp dijon mustard
• 2 tbsp fresh oregano

Now chop up the following and toss with 1 cup of dressing.

• 1 head romaine lettuce, chopped into 1/2 inch pieces
• 1/2 head kale, chopped into 1/2 inch pieces
• 1 cup fat free feta cheese
• 1 1/2 cup cheery tomatoes, halved
• 1/2 cup red onion, sliced then cut into 1/2 inch pieces
• 1 1/2 cup cucumber, chopped into 1/2 inch pieces

Serve with falafel (I used a store bought mix and baked patties then chopped into bite size bits). I also served with a little chicken breast.

The dressing is only 1 point for 4 tablespoons and fat free feta is ZERO points on WW.  So just count up the chicken or baked falafel (here’s the one I used and it was 4 points for a good amount of falafel you see in the main photo).