This recipe was created by Kathy Hester of the vegan blog, Geek, Poet, Housewife Wannabe, and shaed with us via Growers & Grocers.
If you haven’t used Meyer lemons before, you are in for a treat. They are sweeter, more of a cross between a mandarin orange and a lemon. Also the skin is much thinner. In fact, so thin that when I hit it on the counter to get it ready to juice, it busted open and went all over me and the floor. Let that be a lesson you don’t have to learn first hand!
Eggless Vegan Caesar Salad Dressing
Prep time
Total time
Author: Kathy Hester
Serves: 2 to 3 servings
Ingredients
- 1 tablespoon vegan mayonnaise
- 1 clove garlic, minced
- ½ teaspoon dijon mustard
- ½ Meyer lemon, juiced
- ½ teaspoon vegan Worcestershire sauce
- pinch of salt
- ¼ cup olive oil
- pepper to taste
Instructions
- In a wooden salad bowl combine all the ingredients. Mix thoroughly.
- Wash and dry a small head of romaine and tear into small pieces. Add lettuce to salad bowl. Toss until the dressing is clinging equally on all the leaves.
