This Easter holiday I wanted to try something different. Instead of making my favorite creamy Caesar Dressing which is more of an everyday dressing for me, I decided on an oil-based dressing. It actually takes longer to make the Caesar Salad with a Vegan Caesar Salad Dressing. I chose to take a simpler approach. The less time it takes to prepare and make this salad dressing the more time I have preparing other dishes. I definitely needed more time today.
Use my Greek Inspired Salad Dressing and Vegan Oregano Tofu “Feta” Crumbles or Fresh “Mozzarella” Not Cheese recipes to really compliment this Greek Salad.
Try one of my other Greek-Inspired Recipes:
To start, it’s easier if you chop all your vegetables at once instead of as you go.
Chop the hearts of romaine lettuce, cucumbers, grape tomatoes, red onions, artichoke hearts and avocados.
Then, add all your chopped veggies to a large serving dish or bowl. Starting with your lettuce, cucumbers, tomatoes, red onions, artichoke hearts then top with the avocado slices or chunks.
Top with a Greek Inspired Salad Dressing and toss to combine everything. Serve and Enjoy!