Caesar-y Salad
Prep time: 
Total time: 
Serves: 4 to 6 (makes about 9 cups salad and 1 cup dressing)
  • For the salad:
  • 1 large head romaine lettuce (about ¾ pound), coarsely chopped
  • 1 medium red bell pepper, seeded and chopped (about 1½ cups)
  • 1 medium, ripe avocado, chopped (optional)
  • 1 ounce raw, unsalted cashews or walnuts, ground (about ¼ cup; for optional garnish)
  • Ground black pepper
  • For the dressing:
  • ½ cup water
  • 2 ounces raw, unsalted cashews (about ½ cup)
  • 2 tablespoons lemon juice
  • 2 tablespoons mustard (I like Dijon or stone ground)
  • 1 tablespoon raisins
  • 1 medium clove garlic
  • 1 teaspoon dried Italian herb seasoning
  1. Place all of the dressing ingredients (water, cashews, lemon juice, mustard, raisins, garlic, and herbs) into a blender, and set aside for 15 minutes (so the cashews can soften).
  2. Place the lettuce, bell pepper, and avocado (if using) into a large salad bowl.
  3. Blend the dressing ingredients until smooth. Pour the dressing over the salad and toss well. Season with pepper to taste, and garnish with ground cashews or walnuts, if desired (see Notes).
For a lower-fat dressing, replace the cashews with ¾ cup of cooked white beans.

To achieve the look of finely grated parmesan cheese, use a rotary cheese grater to add a dusting of walnuts or cashews to the top of each salad plate.

When tomatoes are in season, I use 2 cups chopped instead of the bell pepper.

As a crouton substitute, try some Roasted Garbanzo Beans.
Nutrition Information
Serving size: ⅙ recipe, 1.3 cups Calories: 141 Fat: 4.6g Saturated fat: 0.8g Carbohydrates: 24.7g Sugar: 14.9g Sodium: 95mg Fiber: 4.1g Protein: 3.6g Cholesterol: 0
Recipe by Straight Up Food at