Who doesn’t love a Caesar Salad? Check out this vegan, gluten-free version and be ready to get your taste buds groovin. This is so delicious, you’ll never miss the ole original. Try it this weekend and let me know what you think in the comment section below.
With love and garlic kisses,
Garlic Caesar Salad
Yield: 2 salads
Ingredients for Salad:
- 1 head romaine lettuce, chopped
- 1 cup celery, chopped
- 1/2 cup fennel, chopped
- 1/4 cup Garlic Caesar Dressing
Ingredients for Dressing:
- 1 cup cashews, soaked for in water at least 20 minutes and then drained
- 2 cloves garlic, chopped
- 1/4 tsp. sea salt
- 2 TB. freshly squeezed lemon juice
- 3 soft dates, pitted
- 3/4 cups water
- 2 large stalks celery, chopped
- Freshly ground black pepper
For the salad, combine romaine lettuce, celery, and fennel in a large bowl. For the dressing, combine cashews, garlic, sea salt, lemon juice, dates, water, celery, and black pepper in a high-speed blender and blend until creamy. Toss salad with desired amount of dressing and serve. Leftover dressing can be stored in the refrigerator for 3 to 4 days and makes a great dip for veggies.
Variation: Top with a sliced grilled portobello mushroom for a hearty option.