Cold Livia Salad

By:
Category: Salads
This recipe is suitable for a: vegetarian/vegan diet.

Ingredients:
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Dressing (makes 1 3/4 cups):

3/4 cup soft tofu
2 tbsp lemon juice
2 cloves garlic
1 tbsp nutritional yeast
1 tsp soy sauce
3/4 cup olive oil (the highest quality you can afford)
2 1/2 tsp red wine vinegar
1/4 tsp salt
1/4 tsp pepper

Individual Serving:

2 cups romaine lettuce
3/4 cups chickpeas, rinsed and drained
1-3 tbsp of dressing
1 tbsp ground almonds
2 tbsp tofu jerky (optional; for the "bacon" bits)


Instructions:
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Dressing:

Combine all ingredients in a blender or food processor and blend until smooth. Store in a tightly sealed jar in the fridge for about a week.

Salad:

Mix ingredients and serve immediately


Additional comments:
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The dressing is much stronger then regular ceasar. You may find yourself shaking your head a few times when the spice hits the back of your throat.

Nutritional Information (approx): 1 tbsp = 57 calories, 6g fat, 1 g protein; 12% B12, 16% B6, 14% Vit E, 19% Ribo, 17% thiamin



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Oh, I get it. Livia salad.

I'm a little slow on the uptake, tonight. I'm gonna give this dressing a whirl around. FYI: Bacos are actually vegan. No need to substitute, there. (I guess they're processed crap, but..)

Of all the people, I thought YOU would get that.

Livia = Ceasar's wife. :D

Heh. This is the reason I will never go on Jeapordy. They'll ask me a Classics question.

Thanks so much for this recipe. I have tried many vegan caesar dressings that leave something to be desired...this looks really good!

This type of salad is also great with a tofu feta option
(Bryanna has some on her board, Stepaniak has some in her books, or just google betta feta)

Krista, I'm on my way to the store to buy the rest of the stuff for the dressing. Shall let you know how it turns out!

Krista said it was ok to hijack this for a moment....

In addition, for those of us on the VB challenge and trying to cut oil...

to replace oil, take 1Tb cornstarch and disolve in one cup cool water. Simmer over med. heat until liquid clears up, stirring / whisking constantly. This will last in fridge for up to 7 days. Use equal parts cornstarch mixture to replace oil.

The above is from Bryanna Clark Grogan and while you may miss the olive oily taste, you won't miss the fat! :p

As a public service annoucement, I'd like to say that a little oil won't hurt you and in fact often helps you in your weight loss goals :p

ETA: I figured out the nutritional information and posted it

"As a public service annoucement,..."

Oh I LOOOOVE those sorts of Public Service announcements! Get that healthy oil in those recipes... :drool:

Alright people, I just made this salad. It was absolutely delicious!! If you're a fan of ceasar dressing, you'll really like this. The garlic in it was just right, and it had a nice kick to it. The omnis even liked it. :) Thanks, Krista!

The omnis even liked it. :)

Well, duh. Look who created it :p

I meant to review this a few weeks ago. Well I made two batches of the dressing...I is MUCH better with the oil. Fat be damned!

Krista this was just phenomenal, really. I love it and it has made it's way into my frequent flier recipe file :) :lick:

There is the option of using half or a quarter cup olive oil for flavor and using the cornstarch mixture or chickpea cooking liquid to replace the rest. This is my usual lower-fat salad dressing method.

I meant to review this a few weeks ago. Well I made two batches of the dressing...I is MUCH better with the oil. Fat be damned!

Krista this was just phenomenal, really. I love it and it has made it's way into my frequent flier recipe file :) :lick:

You're welcome. I created it for vegans who missed chicken ceasar salads.