Here’s how to make a delicious Caesar salad, with all vegan ingredeints. A rich, creamy, and totally crave-worthy dressing, with crushed pistachios, pecans, and crispy polenta croutons on the greens.
Vegan-ized Caesar dressing.
This is big. I mean, Breaking News big – at least in my house. Since I became vegan about 10 years ago, Caesar Salad has probably been my single most-lamented, yearned-for recipe.
But Caesar Salad is back on our menu now… and it’s better than ever!
Traditional romaine gets a colorful makeover with the addition of tender baby kale and crunchy red cabbage shreds. Then, the salad is finished with a rich, creamy, and totally crave-worthy dressing, and topped with crushed pistachios, pecans, and crispy polenta croutons! We cannot get enough.
Hope you love this as much as we do!
Click HERE for the dressing recipe.Print
Vicki Brett-Gach is a food writer, recipe developer, cooking instructor, Certified Vegan Lifestyle Coach and Educator, and Certified Personal Chef. She specializes in simple, low-fat, heart-healthy plant-based nutrition, and writes, coaches, teaches, and blogs about delicious vegan food. Find more of Vicki’s recipes on her blog, Ann Arbor Vegan Kitchen at AnnArborVeganKitchen.com.