I made this salad yesterday for myself and the children. We loved it. I sent my husband to work today with the fixings to make his own today. This is so delicious. Having all the ingredients on hand yesterday (with very little else around), I knew it was the perfect time to try something different. So get out your blender and get to work.
Caesar Salad
1-2 heads Romaine lettuce, prepared for salad
1 avocado, sliced
croutons from whole grain bread*
Pine Nut Cheese
Pulse in food processor until crumbly for salad topping:
1 cup pine nuts
3/4 teaspoon salt
1 Tablespoon flax oil (or Udo's oil)
Caesar Salad Dressing
Blend in blender until smooth:
1/2 cup olive oil
1/2 cup water
1 Tablespoon Tamari sauce (soy sauce)
2 garlic cloves
juice of 1/2 lemon, freshly squeezed
1 pitted date
I built our salads right on our plates. Romaine, avocado slices, pine nut cheese, croutons and then dressing drizzled over all. I ended up with extra cheese and dressing. Put any extra in tight containers in the fridge for later.
*I originally got this recipe from Bev Cook (Hallelujah Acres) at a seminar. The original recipe reads "live croutons, if available" - I didn't have this on hand, so I used a whole grain bread that I toasted and cut into small squares. If you do have some live bread available, this could be completely raw. Delicious either way.
On another note: When I made the pine nut cheese, I used my blender (I have no food processor). It came out a little more like crunchy looking nut butter. It was fine, I just had to put little clumps here and there on the salad instead. Still a great meal.
Caesar Salad
1-2 heads Romaine lettuce, prepared for salad
1 avocado, sliced
croutons from whole grain bread*
Pine Nut Cheese
Pulse in food processor until crumbly for salad topping:
1 cup pine nuts
3/4 teaspoon salt
1 Tablespoon flax oil (or Udo's oil)
Caesar Salad Dressing
Blend in blender until smooth:
1/2 cup olive oil
1/2 cup water
1 Tablespoon Tamari sauce (soy sauce)
2 garlic cloves
juice of 1/2 lemon, freshly squeezed
1 pitted date
I built our salads right on our plates. Romaine, avocado slices, pine nut cheese, croutons and then dressing drizzled over all. I ended up with extra cheese and dressing. Put any extra in tight containers in the fridge for later.
*I originally got this recipe from Bev Cook (Hallelujah Acres) at a seminar. The original recipe reads "live croutons, if available" - I didn't have this on hand, so I used a whole grain bread that I toasted and cut into small squares. If you do have some live bread available, this could be completely raw. Delicious either way.
On another note: When I made the pine nut cheese, I used my blender (I have no food processor). It came out a little more like crunchy looking nut butter. It was fine, I just had to put little clumps here and there on the salad instead. Still a great meal.
1 comment:
This looks yummy. I haven't had time to try your recipes but one these times I will.
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