This is an gluten-free, Caesar-style salad made with dark, organic “super” greens that include red and green versions of romaine and oak lettuces, Swiss chard, beet greens, baby kale and collards, plus other emerald- and burgundy-hued greens. We’ve come a long way from iceberg lettuce. These days, even the staunchest carnivore (in my experience) will dine on a variety of lettuces and salad greens without objection.
As we learn more about the benefits of anti-oxidants, it seems we’re more open to a wider variety of vegetables that, at one time, were barely available outside of a food co-op or local farm. Thank goodness that salads (and we) have evolved. The Caesar salad is a favorite of mine, but I omit the raw egg yolk from my recipe. Instead, I dress the salad with Litehouse Foods’ creamy new dressing, OPA Greek Yogurt Caesar Dressing.
I’ve recently started making my own gluten-free, low-sodium croutons, because the wider availability of gluten-free sandwich bread gives me no excuse not to do so. If you’ve never tried making croutons, it’s fun to involve children in the process. Flavoring sliced squares of bread for croutons is effortless with a handful of Litehouse Instantly Fresh Italian Herb Blend. The flavors of basil, oregano, garlic, red onion, and other spices are a delicious blend for homemade croutons. Topping the salad with shaved Parmesan and fresh, minced garlic adds another layer of flavor, as does one of the creamiest yogurt-based dressings available: OPA Greek Yogurt Caesar Dressing.
In 2014, try adding more deep-green and red-green lettuces and baby greens to your salad plate at each meal. Dress your salad with the nutty taste of gluten-free croutons and other healthy, flavorful toppings, and serve Litehouse Foods’ OPA Greek Yogurt Dressings for any salad that piques your desire or imagination.