Vegetarian Caesar Salad
Recipe: #30364
September 18, 2018
Categories: Salads, Main Dish Salad, Side Dishes, Cashew Nut, Lettuce, Picnic, Potluck, Oven Bake, No Eggs, Vegetarian, Oil, more
"From one of our national supermarkets free monthly magazine, December '17."
Ingredients
Nutritional
- Serving Size: 1 (85.1 g)
- Calories 307.4
- Total Fat - 18 g
- Saturated Fat - 4.5 g
- Cholesterol - 7.9 mg
- Sodium - 449.4 mg
- Total Carbohydrate - 27.1 g
- Dietary Fiber - 2 g
- Sugars - 3.2 g
- Protein - 11.3 g
- Calcium - 262.9 mg
- Iron - 3.3 mg
- Vitamin C - 1.6 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 180C.
Step 2
Line a baking tray with baking paper.
Step 3
Process drained cashews with miso paste, lemon juice, mustard and 1 1/2 garlic cloves until very finely chopped and with the motor running, gradually add 3/4 cup water and process for 1 to 2 minutes more or until smooth and then season to taste.
Step 4
Slice baguette into 1cm thick slices and brush both sides with oil and rub with the cut side of remaining 1/2 garlic clove.
Step 5
Arrange slices on a tray and scatter with cheese and bake for 8 minutes or until golden and crisp and chop into bite size pieces.
Step 6
Arrange lettuce and croutons on a serving platter and cashew dressing and season with salt and pepper.
Tips
No special items needed.