Tuesday, April 3, 2012

Cashew Caesar Salad Dressing

The weather is warming, the birds are nesting, the daffodils are blooming, and it feels like a good time to start eating more salads. Actually, we eat salad almost every day for lunch. It keeps things simple, and gives us lots of raw fresh veggie goodness without much effort. The trick is to keep the Daily Salad interesting, and that means changing up the ingredients, as well as the dressing. I've come up with a terrific Cashew Caesar Salad Dressing that can easily be varied with some simple additions. The cashews give it a nice thick creamy richness, plus they're good for your heart, and also help to overcome depression. Not bad for a humble nut.

Cashew Caesar Salad Dressing
1 cup raw cashews, soaked in water for 20 minutes or more
2-3 cloves fresh garlic
1/4 cup nutritional yeast
1 tsp sea salt
1/4 cup olive oil
juice of 1 lemon
1 (or more) cup water
1/2 tsp kelp granules (optional)
black pepper and extra salt to taste

Drain and rinse the soaked cashews, place all ingredients in blender or food processor, and blend till smooth. Add more water if necessary, for the right consistency.

For variation, make a Southwest Caesar, with greens, black beans, red bell pepper, corn, and tortilla chip "croutons." Add chipotle powder to taste to the dressing. We had this one at the Grand Canyon, and it's become a staple for summer dinners around here.

Another option is to add fresh basil or other herbs as you're blending. Can't wait to get the herb pots going again. Good, healthy salad dressings are a great way to entice yourself to eat your greens!

1 comment:

dslrbbt said...

I made this the other day and it is *amazingly* tasty! Thank you so much for posting the recipe!