Vinaigrette for Vegan Caesar Salad

I much prefer a zesty vinaigrette bursting with the flavor of seasonings and herbs over a thick, creamy dairy-based salad dressing any day. A good vinaigrette not only enhances the enjoyment of eating fresh greens, assorted vegetables and fruits, but it aids digestion, as well. Read more about making perfect vinegar dressings.

Vinaigrette for Vegan Caesar Salad

Ingredients:

1 head romaine lettuce, washed and dried
1/4 cup lemon juice or 4 tbsps apple cider vinegar (1/4 cup = 4 tbsps)
1 cup water
1/8 cup extra-virgin olive oil
2 teaspoons shredded kelp (if you don't have kelp, don't let it stop you from making this!)
1/2 teaspoon ground black pepper or 1/8-1/4 teaspoon cayenne pepper to taste
1/2 teaspoon fine sea salt
1/2 teaspoon mustard powder
1/4 teaspoon turmeric (one of nature's anti-inflammatory spices)
1-2 cloves of garlic
1/2 cup macadamia nuts or pine nuts, soaked for 4 hours, then rinsed (without the nuts, the dressing is watery, but still delicious and refreshing)
1/2 cup walnuts, soaked for 4 hours, then dehydrated until crunchy (6-12 hours)

Directions:

1. Tear bit-sized pieces of romaine and place it in a large serving bowl.
2. Combine the remaining ingredients in a blender and blend well.
3. Pour the vinaigrette over the romaine lettuce.
4. Top with crunchy walnuts. Croutons optional.

Learn how to make your own freezeable, gluten-free croutons.

Recipe adapted from the Rawsome! cookbook. Page 156.