2 garlic cloves
1 tablespoon lemon juice
1 teaspoon vegetarian worcestershire sauce
1 teaspoon soy sauce
1 teaspoon dijon mustard
1/2 cup olive oil
2 tablespoons shredded carrots
Add all ingredients except olive oil and carrots to a blender, and pulse until mixed. With blender on a low speed, add olive oil slowly.
I prefer to serve this over Romaine Lettuce. Drizzle the dressing on your lettuce, add the shredded carrots and toss.
Also, if you don't have croutons handy, you can easily make your own with just 2 slices of whole wheat bread and a little bit of Seasoning Salt!
To make croutons, use a pizza cutter to cut 2 slices of bread into cubes, throw all the cubes into a Ziploc bag with about 3 teaspoons of Seasoning salt, or Parsley flakes (Any seasoning that you prefer will do) and shake the bag up. Throw all your cubes on a cookie sheet, and bake at 375 degrees Fahrenheit for about 8-12 minutes, or until they look or smell done.