Caesar Salad
This caesar salad is bright and punchy and is sure to please your taste buds especially without oil! Add a few leaves of kale, if you like. The pumpkin seeds add a kick of magnesium, too. Crunchy croutons really make it zing.
Servings Prep Time
4 people 15 minutes
Cook Time
0 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
0 minutes
Caesar Salad
Caesar Salad
This caesar salad is bright and punchy and is sure to please your taste buds especially without oil! Add a few leaves of kale, if you like. The pumpkin seeds add a kick of magnesium, too. Crunchy croutons really make it zing.
Servings Prep Time
4 people 15 minutes
Cook Time
0 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
0 minutes
Caesar Salad
Ingredients
  • 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)
Dressing
  • 1/4 cup regular hummus homemade or store-bought
  • 1/4 cup fresh lemon juice
  • 1 1/2 tsp Vegan Worcestershire sauce or Braggs Liquid Aminos
  • 2 large cloves garlic minced
  • 2 tsp dijon mustard
  • 2 tsp maple syrup
Instructions
  1. 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.
  2. Add the Romaine lettuce to a large salad bowl.
  3. Sprinkle on the pumpkin seeds and cooled croutons.
  4. Whisk the dressing ingredients in a small bowl.
  5. Pour over, toss, and season with salt and pepper.

This recipe was printed from plantbasedcooking.com