Creamy Caesar Salad
1/3 cup Vegenaise
3 tablespoons lemon juice
1/4 teaspoon Dijon mustard
1/4 teaspoon vegan Worcestershire sauce
1/4 teaspoon ground black pepper
1/4-1/2 cup olive oil
day old bread, cubed
1 head romaine lettuce, torn into pieces
optional: vegan parmesan cheese
optional: minced garlic
optional: herbs to season croutons
Mix together Vegenaise, lemon, Dijon, Worcestershire, and pepper.
Very slowly, whisk in olive oil to your desired consistency. The more oil, the thinner the dressing. Garlic is optional.
Croutons:[br] Heat a pan with a little olive oil or margarine, and toast the bread cubes until brown and crispy. Garlic is optional here as well. Shake in any desired herbs, such as oregano, dill, parsley, or rosemary.
For the salad:[br] Toss the romaine, croutons, and dressing in a large bowl. If desired, sprinkle with vegan parmesan.
Enjoy! It's delicious!
SO HOW'D IT GO?
I haven't made this in a while, but made it again tonight for a family dinner for a nonvegan crowd. Everyone used this dressing as opposed to the bottled favorites in the fridge, and there are no leftovers. I highly recommend it.
I made this dressing, because I had all the ingredients on hand and was craving Ceasar salad. I just realized that I omitted the oil, but it is still very good. (I didn't need the fat anyway.) This is quite tasty, although I'll probably use less lemon juice next time. Depending on how much dressing you like on your salad, this is probably enough for 1-1/2 to 2 heads of lettuce. Thanks.
This looks like I want to eat it! And tomorrow, I will. :)