[u]Hail, Vegan Caesar! Salad Dressing[/u]:
1-1/2 cups extra virgin olive oil, flax seed oil, or a light-flavored oil, divided
1 cup lemon juice
1 tablespoon capers, drained
1-1/2 tablespoons Dijon mustard
1-1/2 tablespoons nutritional yeast
1 tablespoon white miso
1 teaspoon vegan Worcestershire
1/2 teaspoon pepper
1/4 teaspoon sea salt
2 cloves garlic, minced [u]Salad[/u]:
butter or romaine lettuce
1 cup cooked or canned black or garbanzo beans
1/2 -1 cup cooked couscous
lots of baby carrots, chopped
3 stalks celery, chopped
1 gala apple, thinly sliced
1/4 cup walnuts
sprinkle of goji berries
sprinkle of raisins
1. Dressing*: Except for 1 cup oil, place all ingredients in a blender; blend until well combined. With the blender running, slowly pour in the last1 cup of oil.
2. Salad: Layer a bed of lettuce in the bottom of a large bowl, then top with couscous, beans, carrots, celery, apple. Sprinkle walnuts, raisins, and goji berries across the top.
3. Drizzle salad with your desired amount of dressing (I only use a tiny bit because I like to taste everything in this yummy salad!). Consume.
* If you want to make the dressing lower fat, replace some or all of the olive oil with low fat silken tofu, use a lot more nutritional yeast and Dijon, and add a little water or maybe vegetable broth.