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Vegetarian Caesar Salad Recipe

Vegetarian Caesar Salad Recipe

Most Caesar salads call for anchovies, but this fabulous vegetarian version uses tofu instead, with a combination of flavorful ingredients that make for the tastiest and creamiest Caesar around.

High in protein, B vitamins, and minerals, this Caesar is the emperor of salad recipes!

INGREDIENTS

For the Dressing:

6 ounces silken firm organic tofu, about 3/4 cup
1/3 cup fresh lemon juice
1/2 cup water
1 teaspoon minced fresh garlic
2 tablespoons capers, drained
1/4 cup nutritional yeast
2 teaspoons Dijon mustard
Pinch black pepper
Pinch salt (optional)

For the Croutons:

2 teaspoons water
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon ground oregano
2 slices whole-wheat or multi-grain bread

For the Salad:

1 1/2 heads romaine lettuce, cut into bite-size pieces
1 cup dressing
4 tablespoons freshly-grated parmesan cheese

1. Puree silken tofu in a blender on medium until smooth.

2. Add lemon juice and water and continue to blend.

3. Add remaining dressing ingredients and continue to puree until smooth. Place in airtight container and refrigerate.

4. Preheat oven to 400F. Lightly spray a baking sheet with olive oil.

5. In a small bowl, combine water with spices. Using a pastry brush, lightly coat one side of bread slices with spice mix. Cut bread into 1-inch pieces and spread on baking sheet.

6. Bake in oven for 10 to 15 minutes or until bread cubes are crisp and dry.

7. In a large bowl, combine romaine lettuce with dressing and toss lightly. Divide into 4 equal portions and place on large plates. Top each salad with 1/4 of croutons and 1 tablespoon freshly-grated Parmesan cheese.

Serves 4.

Read more: Food, All recipes, Soups & Salads

Adapted from Canyon Ranch Cooks, by Barry Correia, Scott Uehlein, and the Kitchen Staff of Canyon Ranch (Rodale Press, 2001). Copyright (c) 2001 by Barry Correia, Scott Uehlein and the Kitchen Staff of Canyon Ranch. Reprinted by permission of Rodale Press.
Adapted from Canyon Ranch Cooks, by Barry Correia, Scott Uehlein, and the Kitchen Staff of Canyon Ranch (Rodale Press, 2001).

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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on anniebbond.com, a website dedicated to healthy and green living.

1 comments

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1:07AM PST on Jan 12, 2010

I was never a Caesar Salad eater as a child, because my uncle made a big deal of breaking the egg into the salad with the rest of the dressing ingredients, right at the table before serving (so it would be nice and fresh), and it grossed me out. This looks so good, I’ll give it a try!

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