A must for your Mother’s Day lunch or a springy supper, this superfood Caesar salad from EAT by Stacey Weber is simple to whip up but big in flavor and texture.
Superfood Sprinkle:
¼ C Crispy Quinoa
¼ C Hemp Seeds
2 T Nutritional Yeast
2 T Chia Seeds
¼ C Chopped Pepitas
Salad Mix:
1 head Romaine
2 C Kale
2 C Spinach
1 stalk Celery
½ C Pickled Red Onions*
12 Red Grapes
½ C Capers
Vegan Caesar Dressing:
½ oz. Lemon Juice
Dash Worcestershire (be sure it’s vegan!)
2 tsp. Salt + Pepper seasoning blend
1 oz. Vegenaise
Wash all produce. Destem kale. Roughly chop all greens. Cut celery in thin bias cuts. Make quinoa according to package instructions. Once quinoa is cooked, spread thinly on a sheet tray and toast in the oven at 325 degrees for five minutes. Stir and cook five additional minutes until golden and crispy. Mix dressing ingredients in blender or with whisk. Toss all ingredients with dressing, and top with superfood sprinkle. Yield: four servings.
*Pickled Red Onions:
2 Red Onions, julienned
2 T Pickling Spice
2 Bay Leaves
1 ½ T Salt
1 T Sugar
2 C White Vinegar
2 C Water
Combine all ingredients in a saucepan. Once boiling. pour over onions and let soak for at least 24 hours.