Caesar salad

Prep Notes

Kicking off the weekend with a hearty gluten-free, dairy-free, soy-free dinner. My turkey meatballs with marinara sauce-recipe for both is on my website, link in bio; grain-free dinner rolls, Caesar salad made with fresh chopped romaine & homemade gluten-free croutons tossed with dairy-free Caesar dressing.


1 head fresh romaine lettuce

1-2 stalks finely chopped celery

Sliced gluten-free, dairy-free bread of choice (I use Live G-Free Whole Grain Bread; available at Aldi Stores; ), cubed

2 Tbs extra virgin olive oil, plus more for brushing onto croutons (I use Whole Foods, 365 Everyday Value Brand;

1 Tbs fresh lemon juice

½ tsp Dijon mustard

1/8 tsp coconut aminos (I use Coconut Secret; )

Dash of powdered garlic, sea salt and pepper

1Tbs nutritional yeast


Directions for Salad:

Fill a large salad bowl with chopped romaine, add chopped celery.

Directions for homemade gluten-free/dairy-free croutons:

Preheat oven to 400 degrees F. Brush a foil-lined baking sheet with olive oil. Spread bread cubes in a single layer on lined sheet. Brush with additional olive oil and sprinkle with sea salt. Toss to combine. Bake for about 5-10 minutes. Check and turn cubes over when golden. Continue cooking, checking every 5 minutes until golden and crunchy all the way through. Toss with additional sea salt and set aside to cool.

Directions for dressing:

Whisk 2Tbs olive oil, 1Tbs lemon juice, ½ tsp Dijon mustard, 1/8 tsp coconut aminos, a dash of garlic, salt & pepper until emulsified. Add 1Tbs nutritional yeast and mix until combined well.

Scatter croutons on salad and toss with dressing.


This recipe is gluten-free, dairy-free, soy-free, vegetarian

Originally posted on Instagram on 11/4/16