Caesar Salad
This very popular salad can often become a caloric trap to the unwary - and it usually isn’t vegetarian because of anchovies in the dressing. This version strips away unwanted calories and fat, yet retains full flavor.
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Ingredients
• 1 day-old, nonfat baguette, preferably whole wheat, cut in 3/8-in. dice
• 1/2 cup soft tofu
• 1/4 tsp honey
• 2 tbsp Soy Kaas grated Parmesan-style soy cheese
• 1 tbsp fresh lemon juice
• 2 tbsp red wine vinegar
• 2 tsp Dijon mustard
• 1 clove garlic, minced
• 1 tsp chopped capers
• salt, to taste 1/8 tsp black pepper
• 1 large head romaine lettuce, heart and tender leaves, washed, dried and chopped into bite-size pieces
Recipe Directions
1. Preheat oven to 375º. Place diced baguette on baking sheet and bake until golden brown, about 10 minutes. Remove from oven.
2. Place tofu, honey, soy cheese, lemon juice, vinegar, mustard, garlic and capers in blender or food processor and blend. Season with salt and pepper.
3. To assemble salad, place lettuce in salad bowl. Add 1/4 cup croutons and half of dressing. Toss well to coat leaves evenly with dressing. Garnish with another 1/4 cup croutons. Serve immediately.
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