A Healthy Ceasar Salad!

I normally don’t eat caesar salad because I find the dressing too powerful and it’s not very healthy.  Lots of fat in the cream and cheese used to make the dressing and topping, not to mention the croutons….  It’s not the healthiest of salads.  However, each time I am pregnant I, for some reason, crave a caesar salad!  I was determined to find another option and here it is!  For all of you caesar salad fans out there trying to eat a healthier and low fat diet, try this instead!

Dressing (serves 2-4):

1/2 cup roasted cauliflower (roast for 15 minutes in oven on 400)

2-3 2 inch sheets of Kombu (a sea vegetable you can find in the Asian section)

1 tablespoon ground flax seed

1/4 cup cold water

1 lemon squeezed

1/2 tablespoon vegan Worcestershire Sauce

1 garlic clove

1/2 teaspoon garlic powder

1 teaspoon dijon or german mustard

2 tablespoons extra virgin olive oil

salt and pepper to taste

Blend all ingredients in a food processor or Vitamix until creamy.

Topping (Serves 2-4):

1 cup raw cauliflower

1 tablespoon sesame seeds

2 tablespoons hulled hemp seeds

1 clove garlic

1/4 teaspoon garlic powder

1 tablespoon extra virgin olive oil

salt and pepper to taste


For this salad, instead of using croutons for crunch,  I prefer chopped cucumber, carrots and 1 jar of roasted chickpeas (roast in oven for 25 minutes on 400).  I also think a 1/2 jar or marinated artichokes taste amazing with this salad!  Use romaine lettuce as your base and it tastes salty, creamy, crunchy and delicious!  Plus, this contains only a fraction of the fat in a regular caesar salad and we added lots of extra vegetables so the nutrient and fiber content is much higher!  Great for your waistline!



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