1 3/4 cups Italian-style salad dressing
1 pound kale
3 carrots, carrots cut into 1/4 inch slices
8 anchovy fillets
1/4 cup water
1/4 cup sour cream
1 teaspoon garlic powder
1 teaspoon chili powder
1 (15 ounce) bottle rendered fat-free cottage cheese
In a blender, combine the Italian dressing, kale, carrots, anchovies, water, cheese and salsa.
Cover and refrigerate 20 minutes, or until heated to desired doneness. Serve over a rimmed stein.