This recipe has been modified to support a balanced meal plan. More info here.
| One serving salad includes: 4 oz romaine 1 oz dressing 5g Vegan Parmesan Cheese Aprx Nutrition For One Serving Cal: 93 Protein: 5.7g Carbs: 7.5g Fat: 4.7g Fiber: 4.1g |
Salad Ingredients
- romaine lettuce (4 oz per serving)
- Vegan Parmesan Cheese (5 g per serving)
- sprinkle with dulse and/or nori flakes*
Dressing Ingredients
(makes about 7 oz dressing/divide into 6 servings)
- 3 Tbsp lemon juice*
- 2 Tbsp regular white vinegar
- 2 Tbsp soy sauce
- 1 ½ Tbsp water
- 1 oz/2 Tbsp tahini*
- 1 Tbsp Dijon mustard
- .5 oz/3 Tbsp nutritional yeast
- 1 clove garlic, use garlic press
- 10-12 capers
- 6-7 drops Tabasco
Instructions
- Put ingredients for dressing into a personal blender and blend until smooth, then divide into six servings.
- Place romaine lettuce in a salad bowl. Add salad dressing and a sprinkle of dulse and/or nori flakes. Toss to distribute and coat lettuce.
- Sprinkle with parmesan cheese and serve.
- Keep left over salad dressing in refrigerator up to 5 days or portion and freeze.
Notes/Tips
Lemon Juice It’s easy to make your own lemon juice. Juice fresh lemons and measure one tablespoon measurements then freeze in ice cube trays. After frozen, transfer to a bag, and label.
Substitute tahini with 4 oz avocado. Note the dressing will turn green, but it makes a tasty creamy dressing. Using avocado will change the weight and volume of the recipe.
Dulse Flakes and Nori Powder are sea vegetables. These ingredients add an ocean like seafood flavor. Make nori powder by putting a sheet of nori in a blender and pulse to blend into a coarse powder. Check this link to learn more about using seaweeds for flavoring.