Kale Salad with RITZ Crackers Parmesan Crisp

Kale Salad with RITZ Crackers Parmesan Crisp

Baby kale tossed with garlic, asparagus in a lemon vinagrette. Served with a baked Parmesam cheese crisp topped with crushed RITZ Crackers.


1 serving

  • Salad
  • 1/4 oz. garlic, poached in milk, sliced 1/8-inch thick
  • 1 Tbsp. olive oil
  • 1/4 tsp. kosher salt, divided
  • 1/4 tsp. ground black pepper, divided
  • 1-1/4 oz. asparagus, peeled, blanched
  • 1-1/2 oz. baby kale

  • RITZ Parmesan Crisp
  • 1 Tbsp. shredded parmesan cheese
  • 2 tsp. crushed RITZ Crackers
  • 1/2 tsp. lemon zest
  • 1 tsp. lemon juice

Nutrition per serving

  • Calories


  • Total fat

    16 g

  • Saturated fat

    3 g

  • Trans fat

    0 g

  • Cholesterol

    5 mg

  • Sodium

    610 mg

  • Carbohydrate

    11 g

  • Dietary fiber

    2 g

  • Sugars

    2 g

  • Protein

    5 g

  • Vitamin A

    100 %DV

  • Vitamin C

    100 %DV

  • Calcium

    15 %DV

  • Iron

    10 %DV


For Salad Pan-fry garlic in olive oil in small saute pan on medium heat 45 seconds, stirring frequently. Remove garlic from pan; season with half the salt and pepper. Reserve oil; cool completely.

Cut asparagus into thirds. Then slice each piece, except tops, in half lengthwise. Combine kale, asparagus and garlic; refrigerate until ready to use. When ready to serve, toss mixture with reserved oil and remaining half of salt and pepper. Top with lemon zest and juice.

For RITZ Parmesan Crisp Place a 3-inch ring on parchment paper-lined baking sheet. Fill with cheese. Top with cracker crumbs.

Bake in 400°F standard oven 6 to 7 min. or until cheese is completely melted and edges start to turn deep golden brown. Remove from oven. Let cool in ring on pan on wire rack. When ready to serve salad, stand crisp up against greens.


Serving Suggestion

  • Serve salad on chilled salad plate.


  • For a heartier salad, top salad with a coddled or poached egg.