Salads are my favorite go-to lunch and appetizer. I am constantly thinking of new ways to revamp salads to make them less boring. Growing up salads were not meals and usually consisted of iceberg lettuce, tomato and cucumber with Italian, French or Thousand Island dressing. Today, none of those dressings ever rest in my refrigerator and neither does iceberg lettuce!
When I was younger the last dressing I chose to eat was Caesar. However as an adult, I grew to like the taste of it but stopped eating it again because most recipes (especially at restaurants) include anchovies. Caesar dressing also has cheese in it, which I do love but I try to set limits on my dairy intake.
Let’s talk about a traditional Caesar salad for a second. There is Romaine lettuce, Caesar dressing, Parmesan cheese and croutons- that’s it! In this version I call it A Farmer’s Caesar Salad because I add veggies to it and replaced the croutons with red potatoes. I hope you enjoy this!
Makes 1 serving
- 2 roasted red potatoes*, sliced
- 2 rings of yellow onion
- 1 tbsp EVOO
*Note: Don’t have time to bake the potatoes? Slice the potatoes then boil until soft.
- 5 leaves from romaine heart, chopped
- ¼ broccoli crown, cut small
- 2 [non-oil] sun dried tomatoes, sliced thin
- 2 tbsp Caesar dressing
- 1 tbsp vegan Parmesan, optional
- Sauté the onions and potato slices in a small pan for about 5 mins. If you prefer raw onion, skip this step!
- Meanwhile, in a large salad bowl add the chopped romaine, broccoli and tomatoes.
- Now, add the potato and onion mixture to the salad bowl.
- Pour in the dressing and toss all together, adding more dressing, if you prefer.