Caesar Salad and Homemade Croutons

Caesar Salad and Homemade Croutons

The crunch of the lettuce along with the tang of the lemon, balanced with the creaminess of the cashews, makes this Caesar salad is my new favorite. Not only can you make it the night before for an easy grab and go lunch, but makes for a satisfying dinner.

Makes 4 salads
For the croutons:
4 slices of sourdough bread
Good glug of olive oil
Rosemary salt

For the salad:
3 heads of romaine lettuce
2 tomatoes (if seasonal)
1 package Beyond Meat chicken strips

For the dressing:
1 cup of cashews
1 cup of water
1 Tablespoon of Tamari or soy sauce
1 Tablespoon of capers
1 Tablespoon of apple cider vinegar
2 cloves of garlic
1/2 lemon


For the croutons:
Pre heat the oven to 365 degree Fahrenheit
Cubed the bread into 1 inch squares
Toss with 3 Tablespoons of olive oil and a good dash of your rosemary salt
Bake for 15-20 minutes or until golden brown
Try not to eat them all while you make the rest of the salad

For the salad:
Wash and dry the lettuce
Cut the lettuce, chicken and tomatoes into bite sized pieces
Add the croutons and toss everything together

For the dressing:
Blend all ingredients in a high speed blender until smooth, adjust seasoning if needed

Pour dressing over the salad, toss again and serve!

Now this is a creamy salad you can keep on eating without the worry of cholesterol or high saturated fat.

Seconds please!

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