[Sometimes, you just want a dish that’s quick and easy–no fuss. I’ve decided to offer a mini-post every once in a while, for a dish that comes together incredibly quickly or else is so simple to make that no recipe is required. Here’s today’s “Flash in the Pan.” (For other FitP recipes, see “Categories” at right).]
[“Caesar” with smoky crumbled tofu, grape tomatoes and romaine.]
Blame it on the rain.
Don’t worry, I’m not referring to the song by that two-hit wonder duo from the 1980s. I’m talking about the fact that ever since January 1st here in Toronto, the weather has been much less like winter and much more like soppy springtime (believe me, I am not complaining). Rain translates to warmer weather, which translates to fewer winter stews and more salads. Lots and lots of salads. All dressed in this rich and delectable, easier-than-the-girls-on-The-Bachelor, Caesar dressing.
Or we could blame it on my fierce desire to resume a stricter anti-candida(ACD) regimen these days, thereby consuming more veggies. . . which translates to more salads. Lots and lots of salads. All dressed in this Caesar dressing. . . .
Or maybe we could blame it on my erstwhile osteopenia diagnosis, and the goal of ingesting more greens, ideally more than once a day. Which translates to. . . . . lots and lots. All dressed in . . . .
Whatever the reason, I’m so glad I discovered this super quick and ridiculously easy salad dressing. It’s called “Caesar,” but really, it’s a lush, velvety, pungent topper that could be used for myriad purposes–salad, as a garlic mayo, a veggie dip, the base for a vegan mac and cheese sauce. . . and whatever else you dream up.
Warning: you may end up eating more of this dressing than you anticipated. It’s okay. Blame it on me.
Incredibly Quick and Easy Caesar Salad Dressing (adapted from here).
1/4 cup (40 g) lightly toasted cashews
1 clove garlic, chopped
1 Tbsp (15 ml) apple cider vinegar
1 Tbsp (15 ml) lemon juice
1 tsp (5 ml) Dijon mustard (or use mustard powder for earlier stages of the diet)
1/4 cup (60 ml) extra virgin olive oil, preferably organic
1/2 medium zucchini, peeled and cut in chunks
1/4 tsp (1 ml) fine sea salt, or to your taste
Place all ingredients in a blender and blend until perfectly smooth. If dressing is too thick, add a teaspoon of water at a time and blend again (but you want it to remain fairly thick). Toss with desired greens for salad, or turn into a bowl to use as a dip with raw veggies. Makes about 3/4 cup (180 ml). Will keep, covered, in the refrigerator up to 3 days.
Suitable for: ACD Stage 2 and beyond; refined sugar-free, gluten-free, grain-free, dairy-free, egg free, soy-free, yeast-free, vegan, low glycemic.
[Disclaimer: this post may contain affiliate links. If you buy using these links, at no cost to you, I will earn a small commission from the sale.]
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I am loving new dressings these days! This looks fantastic, Ricki! I bet it would be great with kale, sun-dried tomatoes and white beans! 🙂
OMG, Janet, that would be brilliant! My next salad, I think! 🙂
Had to jump in here! That is what I did in this salad:
http://www.choosingraw.com/kale-and-white-bean-salad-with-caesar-dressing/
And it was amazing! Do it 🙂
Ok, this dressing sounds incredible. I might even be able to convince hubby to try it. He generally wont eat salad unless doused in Caesar dressing. Thank you hero!
Oooh, I hope your hubby likes it! Mine devoured it, if that’s any indication. 😉
Oh how I love a new dressing recipe. And this one is right up my alley. I’m consuming more veggies too. Not sure if it’s weather-related. I think I just get it now 🙂
Maggie, I guess that’s true, too–these days I crave veggies if I don’t get enough! 🙂
This sounds lovely! Simple is definitely me! Printed! Thank you!
Thanks, Vicky! 🙂
What a neat use of zucchini!
It adds substance and creaminess without fat. . . I use it in all kinds of dressings these days! 🙂
I’ve been gobbling salads at a crazy pace lately. And they are especially yummy with cashew or pumpkin-seed-based dressings. Maybe it is a sign of spring, though it doesn’t feel like spring. Interesting use of zucchini — I’ll have to remember that.
It really works to extend the dressing without adding any fat (or any real flavor). 🙂
wonder if this would work with the ground cashews I have in the freezer – see them every now and again and think I must use them up – definitely salad weather here – glad your winter is being kind to you
I’m sure it would work, Johanna! The blender basically grinds them up even further.
Love the flash in the pan recipes! I tried a similar Caesar from Blissful Bites last week, but the zucchini is a cool twist.
I love the Blissful Bites recipes, too! Must give her Caesar a try as well. (and I’m putting zucchini in most of my dressings these days. . . allows me to eat some zucchini, about which I’m not crazy otherwise!)
Oh my gosh. This sounds absolutely wonderful. I am loving the idea of the zucchini in this! My oldest son, who will eat most other veggies, does NOT like zucchini (unless I make zucchini fritters). But he would never know that it was in this dressing.
And I am still laughing at your easier-that-the-girls-on-the-bachelor comment! Now THAT is funny!!
Ha, ha! Glad you liked that one, Kim. 😉 And I’m not otherwise a fan of zucchini, either, so this helps. 🙂
Oh Ricki, this looks fabulous! We’ve had a fair bit of rain here too, but I’m less pleased about that than you as it’s supposed to be summer here. I want my proper summer! *pout* That said, it’ll be 28 here tomorrow for Australia Day, so yay!
Love, love, love the look of this! Pungent and creamy is perfect in my books 🙂
Happy Australia Day, Hannah! Sorry about the rain. . .but the 28C part sounds good! 🙂
OK, yum! This recipe is just perfect. I will be trying as soon as I can get to the store to get zucchini! Also – I love the quick recipes like this. It’s all I have energy for at the moment!
Natalie, I’m with you on that one! I’m loving quick and easy recipes right now (well, all the time, actually!) 😉
Mmmm. This sounds and looks marvellous. Thank you! I just ran out of spinach, and now I know exactly what to put on my next bunch 🙂
I get what you mean about the weather! On those few days when the temperature dropped to about 20 below, I’d stocked up on some organic canned soup. Now, the cans are looking up at me sadly from the bottom of my pantry. Oh, your time will come soon, soup! We still have February to face… 😉
Christina, thanks for the reminder! (ha ha!). I can only hope that Feb is as mild as Jan has been. 😀
Caesar salad dressing? One of my favorites – perfect! I really, really want to make all of my own dressings to avoid those pesky preservatives – they don’t preserve the human body very well. Thank you!
Good point, Gretchen! And we all would like to preserve our own bodies, I’d think! 🙂
thank you {sincerely} for sharing this dressing, and thank you {sarcastically} for getting milli vanilli stuck in my head. 😉
although it’s still much colder up here than in toronto, i too have been all over big salads these days & have been loving mine doused in tahini-based dressings.
Jess, I have to admit that I couldn’t get the song out of my head all day yesterday. . . I kept humming it and driving my hubby crazy! 😀 Glad you like the dressing, though. And salads are always good, I think. 🙂
Ooo excellent, I need a good vegetarian Caesar dressing!
Well, I’d say this one has you covered! 🙂
You’re speakin’ my language- this is exactly what I need right now! Yum!
I think you’ll enjoy it, Kris. 🙂
Yum!!!! I think Kim already said everything I can think to say except take out son and insert husband 🙂
Ha, ha!! It’s always the guys, isn’t it? 😉
i just got my csa box today.. and guess what .. i have a large head of spinach, lettuce and 3 zukes! and i havent had a caesar salad is a looooong while! i love the zucchini in the dressing.. i am going to throw in some spicy roasted chickpeas in there for some crunch instead of croutons!
Richa, love the idea of the chickpeas! I’m usually too lazy (or too rushed) so just use the lettuce and dressing–and that’s enough for me! But I think I’ll have to try the chickpea option. 🙂
I can’t wait to try this! Pinned! I love plain chickpeas on salad. They give it that something extra. I have a favorite Moroccan Vinaigrette on my site, but this looks like a very nice addition. Thanks!
Ooooh, zucchini in the dressing–love it! Will make for sure. Thanks, Ricki!
Shirley
Thanks, Shirley! We just had a big salad with this last night. You don’t taste zucchini at all! 🙂
I can never get enough vegan Caesar recipes! Amazing.