Caesar Salad

For those going dairy free it can be difficult to find an accommodating caesar dressing, but that wasn’t going to stop me.  This salad may not have parmesan cheese, but the tangy dressing and garlicy croutons more than make up for it.  You won’t have to say no to Caesar anymore.

Food 199

Caesar Salad

For the dressing:
2 tbs mayonnaise
2 tbs extra virgin olive oil
1 garlic clove, minced
1/2 tsp dijon mustard
1/2 tsp lemon juice
1/2 tsp red wine vinegar
1/4 tsp worcestershire sauce
salt and pepper

For the croutons:
1/2 baguette, chopped into cubes
2 tbs olive oil
1/4 tsp garlic powder
salt

romaine lettuce, chopped

To make the dressing combine mayonnaise, extra virgin olive oil, garlic, dijon mustard, lemon juice, red wine vinegar, and worcestershire in a small bowl; whisk until fully mixed.  Season with salt and pepper to taste, then set aside.

To make the croutons heat skillet over medium heat.  In a bowl toss baguette with olive oil, garlic powder, and salt to taste then pour into skillet.  Stir occasionally until bread has toasted and lightly browned, about 10 minutes.

To make salad add romaine lettuce to a large bowl and top with dressing.  Toss until well combined then top with croutons.

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Cherry Salad with Pesto Croutons

DF, V, VG

I feel like every time I go to the grocery store I see cherries starring me right in the face.  They are not only in season, but they’re also usually on sale.  Sounds like the beginning to a wonderful new recipe, and the best inspiration for new ideas.  Fresh ingredients packed with flavor make my job very easy.  So why not add them with other seasonal items like fresh crisp lettuce and scallions then pour a light vinaigrette over the top.  Yum!

Food 196

Cherry Salad with Pesto Croutons
2 tbs pesto, see recipe below
4 slices of sourdough bread, chopped into cubes
1 c cherries, pitted and sliced in half
4 c boston leaf lettuce aka butter or bibb lettuce
1 bunch of scallions, chopped
2 tsp honey
2 tbs balsamic vinegar
2 tbs extra virgin olive oil
salt and pepper to taste

Preheat oven to 400 degrees. In a small bowl combine pesto and bread cubes. Lay out onto a sheet pan and bake until lightly toasted and crisp, about 15 mintues, then let cool slightly. In a large bowl combine cherries, lettuce, scallions, and croutons, set aside. In a small bowl use a fork to combine honey, balsamic vinegar, extra virgin olive oil, and salt and pepper to taste. Pour dressing over salad and toss to combine.

Pesto
2 c packed basil
1/4 c toasted pine nuts
1 garlic clove
1/2 tsp salt
1/2 tsp pepper
2/3 c olive oil
1/2 c parmesan cheese (do not use for dairy free or vegan)

Combine basil, pine nuts, garlic, salt and pepper in a food processor.  Pulse until finely chopped. scrapping the sides as needed, then stream in olive oil until pesto is thick and smooth.  Stir in parmesan cheese if using.

Salad with Israeli Couscous, Apple, and Feta

DF if without feta, V, VG if without feta, GF

Need a great salad to serve with dinner? Try this salad with crisp apple and creamy feta, great with steak or chicken. Nothing more to say about this other than give it a try today.

Food 184

Salad with Israeli Couscous, Apple, and Feta
1/2 israeli couscous
4 c spring mix
1 green apple, chopped
1/2 c red onion, chopped
4 oz crumbled feta cheese
3 tbs red wine vinegar
3 tbs extra virgin olive oil
freshly ground pepper

In a small sauce pot combine israeli couscous with 1 c water.  Bring mixture to a boil then reduce to a simmer and cook until tender.  Let cool completely.  In a large bowl combine spring mix, green apple, red onion, feta, and cooled couscous.  Drizzle red wine vinegar and extra virgin olive oil over salad.  Season salad with fresh ground pepper and toss to combine.