Serves 6–8

• Kale, 1 large bunch, stems removed and chopped
  
• Romaine, 2 heads, chopped
• 2 large Sweet potatoes, sliced into 1/2-inch half-moons
  
• 1 Can Garbanzo beans, (15 oz), drained and dried
• 3 Rounds Pita bread, cut into triangles
• 1 C.Heavy whipping cream, 1 cup
• 6–8 ounces-Herbed feta cheese,  crumbled
• 1 Bottle Salad Girl Lemony Caesar Dressing
• *Ghee, 3 to 4 tablespoons total or substitute w/ 2-3 Tblsp. melted butter mixed with 1 Tblsp. organic Sunflower oil.
• 1/2 Tsp. Curry powder, 
• 1 Tsp. Chili powder 
• Salt and cracked pepper to taste
  

*To Make Ghee: 
Melt one stick of unsalted butter in a small saucepan over medium-low heat. Let it simmer gently for 8 to 12 minutes. The milk solids will foam, then sink, and turn lightly golden while the liquid becomes clear and deep gold with a nutty aroma. Remove from heat and pour through a fine strainer lined with cheesecloth or a coffee filter into a clean jar. Let it cool, then cover. One stick of butter makes about half a cup of ghee, which is more than enough for this recipe.

To make the creamy Caesar dressing: whisk together one 8-ounce bottle of Salad Girl Lemony Caesar with 1 cup of heavy whipping cream and set aside.

For the roasted sweet potatoes: heat the oven to 425°F. Slice two large sweet potatoes into half-inch half-moons and toss them with about 1½ tablespoons of melted ghee, 1/4 teaspoons of curry powder & 1/4 tsp. chili powder -salt, and pepper. Spread on a sheet pan and roast for 20 to 25 minutes, turning once, until golden.

For the chili ghee garbanzos: pat dry one 15-ounce can of garbanzo beans. Toss them with 1 tablespoon of ghee, 1/4 teaspoon of chili powder, and a little salt. Roast at 425°F for 18 to 22 minutes until crisp.

For the ghee pita croutons: cut three pitas into bite-sized pieces and toss with about 1 tablespoon of melted ghee and a pinch of salt. Toast in the oven at 400°F for 8 to 10 minutes until lightly golden.

Prepare the greens: by chopping one large bunch of kale bite size, and two heads of Romaine. Massage the kale with a spoonful of the dressing for about one minute to soften it, then combine with the Romaine.

To assemble the salad: toss all the greens with the full creamy Caesar mixture. Arrange the curry roasted sweet potatoes, chili ghee garbanzos, and warm pita croutons over the top and finish with crumbled herbed feta and freshly cracked pepper. The salad holds well on a buffet and the flavors deepen as it sits.