Description
Adapted from The Conscious Cook
Ingredients
Scale
- 3 garlic cloves
- 1 tablespoon capers, drained
- 1 cup vegan mayonnaise
- 1 tablespoon white miso paste
- 2 tablespoons nutritional yeast flakes
- 1/2 tablespoon light agave nectar
- 1 tablespoon fresh lemon juice
- 1 cup olive oil
- salt
- pepper
- 2 small heads romaine lettuce, shredded
- 1/4 loaf focaccia, cut into 1/2-inch pieces
- 1/2 cucumber, diced (optional)
- 1–2 pieces Gardein chick’n scallopini, diced (optional)
Instructions
- Preheat oven to 350 F. Spread focaccia cubes on a baking sheet and bake until lightly toasted, about 10 minutes.
- To make the dressing, put the garlic, capers, mayonnaise, miso paste, nutritional yeast, agave nectar, lemon juice, and 1/2 cup water in a food processor and pulse to combine. With the motor running, slowly add the oil in a thin stream. Continue to blend for 1 minute. Season with salt and pepper.
- If using Gardein chick’n scallopini, cook according to package directions.
- Add lettuce, cucumbers and croutons to a large bowl, drizzle with dressing and toss well.
Nutrition
- Serving Size: 4
- Calories: 987
- Sugar: 6
- Sodium: 693
- Fat: 94
- Carbohydrates: 27
- Fiber: 8
- Protein: 7
- Cholesterol: 0