This dairy-free caesar dressing pays the perfect compliment to the subtle sweetness of the tropical pine- apple, and puts a refreshing spin on this old classic.
Did you know:
Garlic is not only a staple in every delicious Caesar dressing, it also has the ability to reduce cholesterol by repairing free-radical damage to the arteries and keeping homocysteine levels in check to avoid plaque accumulation.
Try this dressing on your favorite salad, or as a vegetable dip at your next get together!
Serving size: 30 mL (2 tbsp)
Fat: 5 g
Carbs: 1 g
Protein: 1 g
Fiber: 1 g
1 package Romaine hearts (1 heart = 232 g)
1 head purple endive, leaves separated (1 leaf = 15 g)
1⁄2 fresh pineapple, diced
10 flax crackers (gluten free if possible), broken into pieces
1 tbsp capers
1 tbsp Parmesan cheese, grated (optional)
1/3 cup extra virgin olive oil
3 cloves garlic
1 celery stalk, finely chopped
3⁄4 cup water
1⁄4 cup red wine vinegar
1 tbsp wheat-free tamari
3 anchovy fillets
1 date (1 tsp of honey works if dates are unavailable)
1⁄2 tsp nutritional yeast (optional)
2.5 g PGX®
Wash and dry romaine hearts and endive leaves.
Chop pineapple and layer on top of the greens Top with a light dusting of capers, flax crackers, and grated hard cheese if desired.
Set aside and create dressing in separate container.
Blend all dressing ingredients in a blender or food processor until smooth and creamy texture is achieved.
Top salad with 4 tbsp of Caesar dressing and serve in 2 portions.
Store dressing in refrigerator after use.
Store remainder of dressing up to 1 week separately.