Recipe By: Candice Masters
Servings: 1 1/2 cups
Ingredients:
3 cloves mashed garlic
1 tablespoon extra virgin olive oil *note
since you are using only one tablespoon of olive oil use extra virgin our favorite
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
1 tablespoon lemon juice
4 tablespoons sauvignon blanc or other dry white whine
3 tablespoons vegetable broth
1/2 teaspoon dry mustard
1 tablespoon Worcestershire sauce, vegetarian
3 dashes hot sauce
1/4 cup egg replacer
1/4 cup Parmesan cheese (optional)
Place all ingredients, except 1/2 of cheese, in food processor and process till creamy. Pour desired amount over 6-8 cups of washed and dried Romaine lettuce, top with croutons. Sprinkle remaining cheese on top of salad. Makes about a cup.
Croutons
4 slices Whole grain bread, preferable sprouted
Butter-flavored vegetable spray
1 teaspoon Lemon pepper
1 teaspoon each Oregano, basil
1 teaspoon Fennel seeds
1/4 teaspoon each Garlic powder and onion powder
Spray one side of bread and sprinkle spices. Turn over spray other side of bread and
sprinkle spices. Stack bread and cut into cubes. Place on a cookie sheet and bake in a 350
degree oven for 10 minutes or until golden brown.
Please send any questions, comments, pointers, mistakes, or omissions to
masranch@vegcountry.com thanks!
Vegetarian Country home page.