
Ingredients
Ingredients
Dressing Ingredients
- ½ cup raw cashews
- 1 whole head of roasted garlic
- ¼ cup plant based milk, unsweetened
- 4 tsp lemon juice
- 1 tsp Dijon mustard
- ½ tsp ground black pepper
- ¼ tsp sea salt (optional)
Salad Ingredients
- 1-2 heads of chopped romaine lettuce or red bibb lettuce depending on size
Crouton Ingredients
- ¼ – ⅓ loaf of whole grain bread
- ½ tsp dried oregano
- ½ tsp ground black pepper
- Splash of lemon juice
Instructions
Instructions
- 1. Preheat oven or toaster oven to 425 degrees F.
- 2. Cut up the bread into cubes and mix in a bowl with oregano, basil, and splash of lemon juice to coat.
- 3. Place bread cubes on a cookie sheet and bake for 15 minutes. Check to make sure croutons are “browning” but not burning. Let cool for 10 minutes. Set aside croutons.
- 4. Add all dressing ingredients to a food processor and process until smooth.
- 5. Combine the salad, croutons, and dressing and toss.
Cooking Tips
Cooking Tips
- 1. Recipe for roasted garlic. You can also buy roasted garlic from the market, just watch for added oil.
- 2. For the croutons, I pre-cube the bread and store it in the freezer until I am ready to use.
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