Caeser Salad

A version of this recipe has been in my family for over 20 years. The original recipe came from a restaurant called Wellingtons of Calgary, which is the city where I grew up. The caeser salad is made fresh at your table, kind of like fresh guacamole at some Mexican restaurants. As the years have gone on, I have modified the recipe to add more protein and make it dairy free as our tastes and requirements have changed. Now this is a go to side dish regularly found in our weekly meal plan.

Make it a full meal by trying these chicken caeser wraps.

Give it a try, tag @colellafarms when you do!

RECIPE:

Ingredients:

• 1/2 Cup Yogurt of Choice

• 1 Cooked Egg

• 6 TBSP Oil of Choice

• 4 TBSP Red Wine Vinegar

• 2 TBSP Lemon Juice

• 2 TBSP Cashews

• 2 TBSP Parmesan Cheese

• 1 TBSP Dijon Mustard

• 2 tsp Worcestershire Sauce

• 2 Cloves of Garlic

• Dash of hot sauce

• Salt & Pepper to taste

Equipment:

• Emersion blender

• Large Jar or tall container

Directions:

1. Cook egg in microwave or in pan, place in fridge to cool.

2. While egg cools, add cashews and red wine vinegar to a large jar or tall container, then add all remaining ingredients.

3. Drop egg into mixture, it's ok if it's still a little warm.

4. Using an emersion blender mix until fully combined.

5. Serve over romaine lettuce with croutons. Store remaining in the fridge for up to 7 days.

Notes:

• Vegan Option- double the yogurt and eliminate egg. Omit the parmesan cheese or use vegan option. Sub Worcestershire sauce for soy sauce.

• I love using cashew yogurt and avocado oil

• Your dressing gets thicker over time. Add a little extra oil, vinegar or lemon juice to thin out or enjoy extra thick!