This Vegan Caesar Salad is delicious! The Caesar Salad dressing is made with raw cashews to make it creamy along with lemon juice, Dijon, garlic and capers.
Prep Time: 10 minutesmins
Cook Time: 20 minutesmins
Total Time: 30 minutesmins
Yield: 6servings
Course: Dinner, Lunch
Cuisine: American
Ingredients
2sliceswhole-grain bread(or gluten-free bread, 2 oz total*)
Rub the bread slices with the cut side of the garlic clove and slice the bread into cubes.
Spritz the bread cubes with olive oil and bake until crispy, 10 to 15 minutes.
Make the dressing: In a high-speed blender, place the cashews, garlic, lemon juice, mustard, capers, water, and a few grinds of black pepper. Blend until creamy.
Preheat a grill or grill pan to high.
Slice the romaine heads in half lengthwise, then drizzle with a bit of olive oil and pinches of salt and pepper.
Grill the romaine, cut-side down, until char marks form, 1 to 2 minutes. Gently flip the romaine and grill for 2 minutes more.
Assemble the salads with the grilled romaine and a drizzle of the dressing.
Top with the radishes, chives, capers, and croutons.
Sprinkle with the hemp seeds, microgreens, and red pepper flakes, if using.
Serve with the lemon wedges and the remaining dressing on the side.
Notes
*Omit for low-carb and whole30.Dressing only for 6 servings. Freestyle Points: 3, Points +: 2, Smart Points: 2, MyWw: 2 69 calories, Fat: 5g, Saturated Fat: 1.0g, Cholesterol: 0mg, Sodium: 70mg, Carbohydrates: 4.5g, Fiber: 0.5g, Sugar: 0.5g, Protein: 2gFor the dressing only: https://cmx.weightwatchers.com/details/MEMBERRECIPE:5cf8579598c7480238979d6f