Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Kale and Roasted Broccoli Caesar Salad
Serving Amount
Ingredients
2 cup broccoli florets
8 tsp olive oil, divided
Salt and pepper to taste
4 cup kale, stems removed2 Tbsp. of your favorite Caesar dressing
8 tbsp croutons, crushed
2 ounce parmesan cheese, shredded or shaved
8 tbsp croutons, crushed
Instructions
Step 1
On a foil-lined baking sheet, drizzle 1 teaspoon of olive oil over broccoli. Add salt and pepper to taste. Place on top rack under the broiler for about 7 minutes or until they are lightly charred. Remove from broiler and let cool.
Step 2
Meanwhile in a bowl, combine kale with 1 teaspoon olive oil. Massage for about 15 seconds, until kale is tender. Mix in Caesar dressing, half the parmesan cheese and croutons.
Step 3
Combine broccoli with Caesar and dress with additional Caesar dressing if desired. Top with the rest of parmesan cheese.
