Caesar Salad

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Caesar Salad

6 Servings—Vegan

 

This new take on Caesar salad has no animal products

and less fat and fewer calories than the traditional

version. Nutritional yeast and ground almonds

substitute nicely for the flavor and texture of

Parmesan cheese.

 

Croutons

3 to 4 slices whole wheat or French bread, trimmed and

cubed (about 1 1/2 cups)

Vegetable oil cooking spray

1/2 tsp. dried rosemary

1/2 tsp. dried marjoram

1/2 tsp. garlic powder

1/2 tsp. salt

2 Tbs. blanched and ground almonds

3 cloves garlic, minced

3 Tbs. Dijon mustard

3 Tbs. nutritional yeast flakes

2 Tbs. soy sauce

3 Tbs. fresh lemon juice

1/4 cup water

1 Tbs. extra-virgin olive oil (optional)

1 large head romaine lettuce, torn into large pieces

Croutons: Preheat oven to 325 degrees. Lightly coat

bread slices with vegetable oil cooking spray. In

small bowl, mix remaining crouton ingredients. Add

bread; toss to coat. Spread in a single layer on

baking sheet. Bake until croutons are dry and lightly

toasted, 10 to 15 minutes. Remove from oven and set

aside.

 

Meanwhile, in food processor or blender, combine

almonds, garlic, mustard, yeast flakes, soy sauce,

lemon juice, water and oil if desired; process until

smooth and well blended.

 

To serve, toss together lettuce and croutons. Add

dressing and toss to coat. Serve right away.

 

PER serving: 127 CAL; 2 G PROT; 9 TOTAL FAT (1 SAT.

FAT); 10 G CARB.; CHOL; 118 MG SOD.; 2 FIBER

 

 

 

 

 

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