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