Chop Salad with Pecan Parmesan and Caesar Dressing

Ingredients

For the Pecan Parmesan

• 1 c. pecans
• 4 tsp. nutritional yeast
• 3 tsp. olive oil
• ¼ tsp salt

For the Caesar Dressing

• ½ c. olive oil
• 1 tsp. lemon juice
• ¼ heaping tsp of ground mustard
• ¼ heaping tsp. salt
• dashes freshly ground pepper
• 1-2 garlic cloves

For the Chop Salad

• Romaine lettuce, kale and/or spinach
• Carrots
• Cucumber
• Celery
• Snap peas
• Alfalfa sprouts

Instructions

For the Pecan Parmesan

Add pecans to a large dry saucepan or fry pan. Toast for 2-3 minutes over high heat stirring frequently, until fragrant and lightly toasted. Watch closely as the pecans can burn easily!

Add toasted pecans, nutritional yeast, olive oil and salt to a food processor or blender and process until finely chopped.

For the Caesar Dressing

Combine all ingredients in a food processor and blend until fully emulsified. Leftover dressing can be stored in an air tight jar for several days in the fridge.

For the Salad

Wash and prepare all salad ingredients: kale and/or romaine lettuce or spinach, carrots, cherry tomatoes, alfalfa sprouts, snap peas, cucumbers.

Over each serving, sprinkle pecan Parmesan and drizzle on salad dressing

Recipe Notes

The dressing and pecan parmesan keep well for several days if stored properly in an airtight jar in the fridge.