Why recipe has been modified to support recovery from processed food addiction.
One serving is:
- 4 oz romaine lettuce
- 1 oz dressing
- 5 grams Vegan Parmesan Cheese
| One Serving Provides: 4 oz vegetables < ½ fat serving |
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 6 oz/serving size is 1 oz)
- 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 salad dressing into a personal blender and blend until smooth.
- Place romaine lettuce in a salad bowl. Add 1 ounce of 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
- It’s easy to make your own lemon juice. Juice fresh lemons and measure out one tablespoon measurements and freeze in ice cube trays. After frozen, transfer to a bag, and label.
- Clean up can be made easy if you save the water to rinse out the blender container. Swish around then pour contents into dressing mixture. Mix with spoon to incorporate.
- Can 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. For accuracy, weigh the full amount the recipe makes, then divide into equal portions.
- Nutritional yeast, .5 oz is a condiment.
- Dulse flakes are a seaweed which will add a salty ocean flavor to your salad. If desired you could substitute with Nori powder. Make your own 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.