Serves 2-3 as a main course salad; can be multiplied.
For the dressing:
1 large garlic clove, peeled
1/2 cup nonfat plain Greek yogurt
1/4 cup grated romano cheese (or substitute Parmigiano-Reggiano)
2 tsp Dijon mustard
2 tsp red wine vinegar
2 tsp lemon juice
2 tsp olive oil
1/4 tsp kosher salt
1/4 tsp fresh black pepper
For the salad:
3 Tbsp sliced almonds
6 cups baby kale leaves, stems trimmed if too long or tough
12 strawberries, stems removed, cut in half lengthwise
In a blender, combine all ingredients for the dressing, and blend until the garlic is chopped and incorporated with the rest of the ingredients. Set aside.
In a small, dry, nonstick frying pan over low heat, toast the sliced almonds for 3-4 minutes. Shake the pan frequently, until the almonds are slightly browned. Remove from heat.
Combine the kale and strawberries in a large mixing bowl, and add just enough dressing to moisten the salad without drowning it. Divide into two or three individual salad bowls, and top with the toasted almonds.