Vegan caesar salad

By Julie Daniluk
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Did you know, the average restaurant Caesar salad can set you back a whopping 1,000 calories! Nutritionist Julie Daniluk's version clocks in at just 300 calories and is guaranteed to fill you up. It's a great departure from the standard offering of Parmesan cheese, salty croutons and high-fat dressing. Julie's dressing, which includes garlic, dates and celery, is just as creamy (even without the dairy) but full of fibre. And that raw garlic is a surefire way to boost your immune system and protect yourself whatever's been going around. But the real game-changer here? Two words: coconut bacon. Mmm...

SERVES
2
 TO
4
TOTAL TIME

Ingredients

For the salad:

  • 1 head romaine lettuce or 2 romaine hearts
  • 1/2 fresh pineapple, diced
  • 2 tablespoons capers
  • 10 gluten-free flax crackers, broken into pieces
  • 2 tablespoons coconut bacon

For the dressing:

  • 1/2 cup extra-virgin olive oil or garlic flax oil
  • 2-3 cloves garlic
  • 1 celery stalk, chopped fine
  • 1/4 cup water
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons wheat-free tamari or coconut aminos
  • 1 Medjool date (or 1 teaspoon of honey if dates are unavailable)
  • 1/2 teaspoon nutritional yeast (optional)

Directions

  1. Wash and dry romaine. Layer pineapple on top of greens, then sprinkle on capers and flax-cracker croutons.
  2. Using a blender, whip all dressing ingredients together. Pour over salad. (Leftovers can be stored in fridge for up to two weeks.)

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