#212 The Case of Caesar Salad

I've posted two salads in a row, which totally doesn't give away the fact that, as the years fly by, I must gobble more greens to maintain my waistline.

If you want an even quicker salad, try Hellmann's Vegan Classic Caesar Dressing.

1/2 cup raw cashews, soaked, uncovered, in plenty of room temperature water for at least 4 hours, then drained and rinsed
1/2 cup water
1/4 cup olive oil
1-1/2 tablespoons lemon juice
3-1/2 cloves garlic
1/2 teaspoon grainy mustard
1/2 teaspoon salt
1/4 teaspoon pepper
pinch cayenne
2 heads romaine lettuce, chopped
1/4 cup Pine Nut Parmesan
1/4 cup simulated bacon chips (or half a Tofurky Italian-style Tofu Sausage with Sun Dried Tomatoes minced in a blender)
4 cups vegan croutons

Vinaigrette

Blend together the cashews to cayenne.

Salad

Toss the romaine with the Caesar Vinaigrette.

Toss in the Pine Nut Parmesan and simulated bacon chips.

Then toss in the croutons and plate.

Makes 4 meal-size salads.

♥ Becki

PS It's easy to make your own vegan croutons. Preheat oven to 450ºF. Cut bread crusts or old bread into cubes. Spread the cubes on a baking sheet and sprinkle them with olive oil, salt and garlic powder. Toss well. Bake, turning the cubes occasionally, until they're crisp and golden. The broiler comes in handy to get things going quickly.