Vegan Caesar Salad
Croquettes taste great with a crisp, green salad. Here’s a Caesar Salad recipe that’s always a hit.
January 12, 2010
Makes about 2-1/2 cups of dressing
What You Do for the Salad:
- 1 large head romaine lettuce, washed, dried and chopped into bite-size pieces
- 2 slices of whole-grain bread, cut into small squares and toasted until crisp
- 1 red pepper, seeded and sliced into 1/4-inch strips
What You Do for the Salad:
- Combine all salad ingredients in a salad bowl. Toss with two to three tablespoons of the dressing.
- 1/4 cup lemon juice
- 1-1/2 tablespoons whole grain mustard
- 1-1/2 tablespoons Dijon mustard
- 1 tablespoon garlic, finely chopped
- 2 tablespoons nutritional yeast
- 1-1/2 tablespoons capers
- 3/8 tablespoon salt
- 3/8 tablespoon black pepper
- 2 cups canola oil
What You Do for the Dressing:
- Place all the ingredients, except oil, in blender. Blend briefly, then add oil in a slow stream until combine
What you need:
- 1/4 cup lemon juice
- 1-1/2 tablespoons whole grain mustard
- 1-1/2 tablespoons Dijon mustard
- 1 tablespoon garlic, finely chopped
- 2 tablespoons nutritional yeast
- 1-1/2 tablespoons capers
- 3/8 tablespoon salt
- 3/8 tablespoon black pepper
- 2 cups canola oil
What You Do for the Dressing:
- Place all the ingredients, except oil, in blender. Blend briefly, then add oil in a slow stream until combine
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