The Best Caesar Salad Ever
The idea for this vegan salad recipe came from Vegan Planet by Robin Robertson. I used to be a big fan of caesar dressing with anchovies and a raw egg. This dressing is delicious with neither. A few of the ingredients are harder to find, but are always at Whole Foods and other health food stores. This vegan salad recipe makes enough dressing for one head of lettuce.
Ingredients:
Directions:
Combine garlic, tahini, miso, lemon juice, tamari, and Worchestershire. Wisk in the olive oil and season with salt and pepper to taste.
Wash and dry the lettuce and cut into bite-size pieces.
Toss dressing over lettuce and cover with toasts if you like croutons.
Makes enough dressing for two large salads.
Ingredients:
- 2 garlic cloves, grated
- 1/2 Tbsp. tahini
- 1/2 Tbsp. mellow white miso paste
- 1 Tbsp. lemon juice
- 1/2 tsp. soy sauce or liquid Aminos
- 1/8 tsp. vegan Worchestershire sauce (optional)
- 1/6 cup olive oil
- 1/2 tsp. salt and pepper
- 1 head romaine lettuce
Directions:
Combine garlic, tahini, miso, lemon juice, tamari, and Worchestershire. Wisk in the olive oil and season with salt and pepper to taste.
Wash and dry the lettuce and cut into bite-size pieces.
Toss dressing over lettuce and cover with toasts if you like croutons.
Makes enough dressing for two large salads.
Spinach Salad with Mango and Almonds
I adapted this vegan salad recipe from a few I saw on the internet. Spinach is super healthy and goes great with a tart vinaigrette and sweet fruit.
It is completely delicious and absolutely a cinch to put together.
You can substitute any nuts, and any other fruit with the same sweet-tart quality of mangoes for this vegan salad recipe.
Ingredients:
- 1/2 cup almonds
- 2 Tbsp. balsamic vinegar
- 1 Tbsp. maple syrup
- 2 tsp. dry mustard
- 1/4 tsp. dried tarragon
- 2 Tbsp. olive oil
- salt and pepper
- 1/4 cup dried cranberries
- 1 mango, peeled and cut into small pieces
- 1 bunch spinach, rinsed just before using and dried
Directions:
Toast the almonds for 5 minutes in the oven at 350 degrees.
Mix vinegar, maple syrup, mustard, and tarragon in a bowl. Wisk in the olive oil, and then taste to flavor with salt and pepper.
Combine all ingredients in a salad bowl and toss to mix.
Serves 4.
Variations:
This dish is delicious with fresh strawberries, blueberries, or orange slices. You can also substitute in dried cranberries or blueberries.
