One of my favorite combinations for a restaurant meal is pizza and a Caesar Salad, but I know it has too much fat, so I love this homemade dairy and anchovy-free version. It takes so little effort to wash and tear up Romaine lettuces leaves.
Here’s the Caesar salad and what makes it so good is the tangy dressing made with crushed garlic and lots of lemon juice. Super immune boosting. The only way I like my dressings.
I hope it’s not too tangy for you. You can use this caesar dressing as a dip, as well. Add a few leaves of torn kale to change it up, if you like. Also, be sure to read about some health benefits of greens in my article series: Get Your Leafy Greens On, Part 1 and Part 2.
Head over to these recipes to accompany your salad:
- Beefless Stew
- Eggplant Szechuan-Style with Peppers & Mushrooms
- Moroccan Stew with Kale
- Mushroom Stroganoff
- Pasta Puttanesca with Spinach
You are welcome to add some kale leaves for an added dose of nutrients. If you like your salads a little more fun, you can add slices of cucumber, and beefy cherry or grape tomatoes.
Top with some grilled tofu, tempeh, seitan or any plant-based protein you wish, and you have yourself a delicious and simple meal that satisfies.
To speed things up, you can use a store-bought creaming dressing like the Follow Your Heart brand. Try the Caesar or ranch and spike it up with extra lemon and garlic.
Also, if you want to add more protein, one half of a can of beans like chickpeas or cannellini beans will do the trick. I like adding baked spiced chickpeas.
You can make your own croutons easily by baking a few slices of your favorite whole grain or gluten-free bread. Or, serve with a raw pizza and you have yourself a delicious plant-based Italian inspired meal!
I’d love to hear your feedback in the comments below for this Caesar Salad recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
- 1 head romaine lettuce washed and torn into pieces or chopped
- 3 Tbl pumpkin seeds
- 2-3 slices whole grain bread (I like sour dough-whole wheat combo)
- For the croutons: heat oven to 400°. Place croutons on a baking sheet and sprinkle with salt. Bake for about 10 minutes, checking to see if done at 5 minutes and cook until they are golden brown. They will crisp up more as they cool.
- Add the Romaine lettuce to a large salad bowl.
- Sprinkle on the pumpkin seeds and cooled croutons.
- Whisk the dressing ingredients in a small bowl.
- Pour over, toss, and season with salt and pepper.