Chop Salad with Pecan Parmesan and Caesar Dressing
There’s just something that feels so right about eating a colorful bowl of salad. Agree?
And something rustic yet subtly sophisticated about the name, “chop salad.” Throw in a salty, savory topping and a garlic-infused dressing, and that’s a two forks up in my book.
I’m sharing this recipe with my Sugar Pretox Challengers, and couldn’t resist sharing it with you as well. It comes together easily and is made with ingredients that you probably already have in your pantry or fridge.
The pecan parmesan is inspired by the recipe in Angela’s Oh She Glows Cookbook
CLICK HERE TO PRINT A PDF of the Chop Salad recipe
chop salad with pecan parmesan and caesar dressing
Prep Time: 25
Serves: 4
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.
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