Caesar Salad

[Guest guest]

I was looking for a recipe for caesar salad dressing that didn't require

tofu/soy milk and found this on the internet. I haven't tried it yet,

but thought you all might also enjoy it! : )

 

Rhonda

 

Title: Caesar Salad (10/99)

Yield: 6

 

Ingredients

 

 

 

----------------------------CROUTONS-

3 sl whole wheat or french bread

-cubed; up to 4

1 ( 1 1/2 cups)

1/2 ts dried rosemary

1/2 ts dried marjoram

1/2 ts garlic powder

1/2 ts salt

 

 

 

------------------------------SALAD--

2 tb blanched slivered almonds

3 cloves medium garlic; peeled

3 tb nutritional yeast flakes

3 tb dijon mustard

3 tb fresh lemon juice

2 tb soy sauce

1 tb extra-virgin olive oil;

-(optional)

1 lg head romaine lettuce

1 torn into large pieces

 

Instructions

 

6 SERVINGS DAIRY-FREE

 

We've given this classic a healthy new spin with less fat,

fewer

calories

and no animal products. Nutritional yeast and ground nuts

substitute

nicely for the flavor and texture of Parmesan cheese.

 

Croutons: Preheat oven to 325 degrees. Lightly coat bread

cubes with

vegetable cooking spray. In small bowl, mix remaining

ingredients. Add

bread cubes; toss to coat. Spread in single layer on baking

sheet. Bake

until croutons are dry and lightly toasted, 10 to 15 minutes.

Set

aside

to cool.

 

In food processor or blender, process almonds with garlic

until

ground,

stopping often to avoid overgrinding. Add yeast flakes,

mustard, lemon

juice, soy sauce and oil if desired and process until

dressing is

smooth.

 

Just before serving, in large bowl, combine lettuce and

croutons. Add

dressing and toss to coat. Serve right away.

 

PER SERVING: 86 CAL.; 4G PROT.; 3G TOTAL FAT (0G

SAT. FAT); 12G CARB.; 0

CHOL.; 656MG SOD.; 2G FIBER.

 

Recipe originally appeared in the March 1998 issue of

Vegetarian Times.

 

Per serving: 50 Calories (kcal); 3g Total Fat; (44% calories

from fat); 3g

Protein; 5g Carbohydrate; 0mg Cholesterol; 625mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable;

0 Fruit; 1/2

Fat; 0 Other Carbohydrates

 

Recipe by: Vegetarian Times Magazine, October 1999 page

58