Tuesday, July 26, 2011

Vegan Caesar Salad with Kale

Who doesn't like a plate of nice, crispy, cold Caesar salad topped with croutons and sliced kalamata olives? I know I do! Since I become vegan, I had a really difficult time finding good vegan Caesar dressing in the bottle. In general I don't like store bought, bottled dressings of any kind. And that's how this one happened.


 There is a lot different versions of vegan Caesar dressing recipes out in the virtual world, some are more healthy and some not as much. This one is not that bad, it contains Nayonaise - type of vegan, soy-based mayo (spread), that has 35 calories and 3.5 gram of total fat in one tablespoon. Nayonaise is made by NaSoya. I like to use it in creamy dressings, like this Caesar dressing or ranch and french dressing.

Here is the recipe, but as I was experimenting with the dressing, and kept tasting it to make sure I achieved the taste I wanted - I didn't write down exact proportions of the ingredients, so you might have to eye-ball the ingredients, and as you whisk the dressing, keep adding more of what you think it needs...


VEGAN CAESAR SALAD with KALE

Dressing:
  • 3 TBS Nayonaise (you can use any vegan mayo)
  • 1 TBS Dijon Mustard
  • 1 TBS Vegan Worcestershire Sauce
  • 1 TBS nutritional yeast
  • 1 tsp fresh lemon juice
  • 1-2 minced cloves of garlic (or 1/2 tsp garlic powder)
  • salt and freshly ground pepper
  • filtered water to dilute the dressing

Whisk all the ingredients in a bowl, except water. The dressing will be pretty thick, so dilute it with filtered water and adjust the seasoning. I like this dressing little thinner.

Rinse, dry and roughly chop 2 heads of romaine lettuce and one head of fresh kale. Sliced few Kalamata olives and toss it with 3-4 TBS of dressing. Adjust dressing quantity to your likings. Top with croutons. I didn't have croutons, so we enjoyed the salad with grilled pita bread. YUM!


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