[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.
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