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Spring Challenge Day 19- Teaser Caeser

Teaser Caeser


3-4 Slices whole wheat sourdough bread, sliced into cubes(about 11/2 cups)

Olive oil

1/2 Teaspoon dried rosemary

1/2 Teaspoon dried marjoram

1/2 Teaspoon garlic powder

1/2 Teaspoon sea salt

Preheat oven to 325′ F

Lightly coat bread slices with olive oil. In a small bowl, mix remaining crouton ingredients. Add bread;toss to coat. Spread in a single layer on baking sheet. Bake until croutons are dry and lightly toasted, 10-5 minutes. Remove from oven and set aside.


2 Tablespoons blanched or roasted almonds

3 Cloves garlic minced

3 Tablespoons Dijon mustard

1 Tablespoon nutritional yeast flakes (optional)

2 Tablespoons shoyu

1 Tablespoon tahini

3 Tablespoons fresh lemon juice

1/4 Cup water

2 Tablespoons extra-virgin olive oil

1 Large head romaine lettuce, torn into large pieces

Meanwhile, in food processor or blender, combine almonds, garlic, mustard, yeast flakes, shoyu, tahini, lemon juice, water and oil; process until smooth and well blended. To serve, toss together lettuce and croutons. Add dressing and toss to coat. Serve right away.

-This salad ROCKED! Although when I was making the dressing I managed to pour almost half a jar of mustard in by accident and had to fish it out. 

All recipes posted with permission from Jessica Porter 

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