Caesar Salad

Cheers! to my first real recipe! What’s better to toast with than a big glass of dressing… That might not be quite right. I will cheers with salad, though. 

Frustratingly, dressings are packed with unnecessary fillers and preservatives like most packaged foods, or they’re prohibitively expensive. This leads me to usually mix up a quick vinaigrette with an oil and a vinegar (balsamic and olive, for example) and salt and pepper. Occasionally, mixing up salad dressings can be nice, which brings me to this recipe.


1 block silken tofu

3 tbs apple cider vinegar

2 tbs kalamata olive juice (diced olives optional)

1 tbs garlic

1 tbs lemon juice

1/4 tsp salt

1/4 tsp pepper (I like more!)

Blend those ingredients until smooth. It should stay good in a jar in the fridge for a few days.

Now assemble your preferred greens; like crisp romaine or baby spinach. Throw on some grape tomatoes, chopped red onion, sliced up cucumber, and you have a delicious salad. This can be scaled up or down; for example, my lunch salad usually is about 5 pounds. The amount of dressing this will make could serve 4 or 12 depending on an individuals vegetable consumption!


Not all those who wander are lost.


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