Considering I’m pregnant, I’m surprised I have not had any crazy food cravings. Don’t they say that you normally want unusual snacks like pickles with ice cream? I guess I’m pretty fortunate that I haven’t been craving pickles; my body has actually been perfectly fine with eating healthy food.
This salad is one recipe I keep making over and over again.
I’m confident that this will be one of your new favorite salad dressings! This is a savory, robust, slightly spicy, and flavorful salad. I like to take this salad to parties (it’s always a hit!) or I pack it for an easy lunch. When I eat it as a full meal, I pour the dressing over about 1 & 1/2 heads of romaine lettuce with a couple Roma tomatoes, and eat it all to myself!
As we all know, conventional caesar salads are not vegan and they are not healthy either. That being said, I am so happy that caesar salads can be a part of my life again. My friends at Panevino restaurant (a local and fabulous Italian restaurant here in Vegas) have an incredible, plant based, caesar salad on their menu. This recipe is my version of their salad.
Caesar salad used to be one of my favorite things on the planet to eat. Not only were they amazingly delicious, but I also thought I was being rather healthy ordering a hefty caesar salad before dinner. I first learned that caesar salads had fish in them, and as a young child that freaked me out. Then as an young adult I learned that caesar salads are one of the most unhealthy salads that one can order at a restaurant (dang it! I thought I was being healthily)!
Stocked full of sodium and fat, a conventional caesar salad is heart attack over lettuce.
Let’s create a new healthy habit!
You new healthy salad dressing can be made the night before and it will last for several days in the refrigerator. I normally double the recipe and keep it in the fridge (where it doesn’t last long because this is Shane’s favorite salad dressing too)! 🙂
The Best and Healthiest Vegan Caesar Salad!
Salad Dressing Ingredients
- 3/4 Cup Water
- 3 Cloves Garlic finely chopped
- 4 Teaspoons Dijon Mustard
- 1 Teaspoon Sea Kelp
- 2 Tablespoons Vegan Worcestershire Sauce
- 1/4 Cup Nutritional Yeast
- 7 Tablespoons Almond Meal
- 2-3 Heads Romaine Lettuce
- Bell Peppers optional
- Croutons optional
Combine all dressing ingredients in a small bowl.
Whisk together ingredients and store in refrigeratory overnight for best flavor. (Can also be served immediately).
Leave a comment and let me know your favorite salad dressings!