Caesar salad

  • Servings: 4
  • Prep Time: 20m
  • Cook Time: 10m
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Nutritional Info

This information is per serving.

  • Calories

  • Fat

  • Protein

  • Carbohydrates



  • •12 iceberg lettuce leaves
  • •4 slices of rye bread
  • •12 cherry tomatoes
  • •3.1 oz. Parmesan cheese
  • •Components of Vegetarian Caesar Salad Dressing: ⅞ c. soy yogurt
  • •1-2 cloves of garlic
  • •1-2 tsp mustard
  • •Juice from ¼ of a lemon
  • •Salt to taste


What are the subtleties of making the dressing?
Dressing, as you know, is not only a binder, but also one of the main elements of the salad. There are several nuances that can make your dressing truly original:
Add some greens to the sauce – fresh or dried;
Mix the dressing immediately before using;
Keep the sauce in the refrigerator for no more than 2 days.

I adapted this Caesar salad recipe to make it completely vegan. A creamy dressing of soy sauce, lemon juice and garlic gives a special taste to the salad. It is not just delicious—it is stunning, and we strongly recommend that you try it!


Step 1

First make the croutons for your Caesar salad. To do this, cut the bread into cubes and spread on a dry baking sheet. To dry the croutons, preheat the oven to 120 degrees C (248F) and place the baking sheet with the bread cubes in the oven for 10 minutes.

Step 2

Grate the Parmesan cheese on a fine grater.

Step 3

Cut the cherry tomatoes in half.

Step 4

To prepare the sauce, squeeze the garlic through a press and mix with yogurt, mustard, salt, pepper and lemon juice in a gravy boat.

Step 5

To put together the Caesar salad, onto each plate, tear three leaves of iceberg lettuce. Pour the dressing over the lettuce leaves.

Step 6

Sprinkle salad with Parmesan.

Step 7

Place croutons on top of the cheese and pour the dressing over the top again.

Step 8

Garnish the finished Caesar salad with the cherry tomato halves.

Enjoy your meal!

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