I love cheese. Bummer it is not part of my slim down regimen. So I have been finding ways to get the flavor I love, but without all the dairy I love to consume. This recipe hit the spot. It tastes so much like the traditional Caesar salad I love, that I may just make it like this from now on! I am making a wrap out of the leftovers today.
Now I love to use baby kale, baby arugula and baby spinach together. Packed with omega 3's, The blend hits the spot. My favorite brand is Organic Girl, if I can't get it from my local farmers market, you will always find several of these packages in my fridge. I love that it is washed 3 times. Their Powerhouse blend is my favorite. I still spritz it with my veggie cleaner and do a quick strain. Just because I am paranoid.
If you like Caesar salad, I would highly recommend this. It is extra tasty with blackened salmon on top. Yum! We don't enjoy croutons, so I didn't include them. If you do, the instructions to add croutons are below
Vegan Kale Caesar Salad
adapted from Lemon Stripes
15 ounces of your favorite kale or mixed baby greens
Juice from 1 lemon
1/4 cup raw cashews
2 TBSP olive oil
1 TBSP apple cider vinegar
1 TBSP dijon mustard
1 TBSP Worchester sauce
3 cloves garlic
*optional croutons: 1 slice of your favorite gluten-free bread, cubed and tossed with a drizzle of olive oil, salt, and pepper
Sea salt and pepper to taste
Mix cashews, lemon, oil, vinegar, Worchester sauce, garlic, salt, and pepper in a blender and blend until creamy.
For optional croutons: Broil the seasoned bread for 2 minutes in the broiler or until crunchy
In a large bowl, mix together the kale, dressing, and croutons.
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