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Scale

Ingredients

Croutons:

  • 4 slices of sprouted grain bread
  • Pinch of salt and pepper
  • 1/2 Tbsp Italian seasoning blend
  • 1 tbsp olive oil

Dressing:

  • 1/4 cup + 2 Tbsp Vegan Mayo
  • 2 Tbsp of freshly squeezed lemon juice (1 medium lemon)
  • 1 tsp grainy mustard
  • 1 garlic clove minced or pressed through garlic press
  • 1/8 tsp Vegan Worcestershire Sauce
  • 1 tsp grainy dijon mustard
  • 1 tsp nutritional yeast
  • Pinch of salt and pepper to taste

Salad:

  • 1 romaine heart (approximately 3 cups of lettuce when cut)
  • 2 cups packed with kale chopped
  • 1 lemon cut into wedges

Instructions

Croutons:

  1. Preheat oven to 320F.
  2. Take bread and slice off crust. Cut into 16- 2 cm squares.
  3. Place all pieces of bread into a bowl and drizzle with olive oil, Italian seasoning, pinch of salt and pepper. Mix well.
  4. Pour bread crumbs onto a cookie tray line with parchment paper.
  5. Bake for 10- 12 minutes until golden brown and feel dried out. Stir them at the 5 minute mark.
    Once cooked, remove from oven and pour onto a plate to cool.

Dressing:

  1. While croutons are cooking make the dressing.
  2. Place vegan mayo, lemon juice, grainy dijon mustard, minced garlic, vegan Worcestershire sauce, nutritional yeast, and a pinch of salt and pepper into a bowl.
  3. Mix with a whisk and set aside. Makes 2/3 of a cup of dressing.

Assembly:

  1. Chop kale and romaine into bite sized pieces and put into a large bowl.
  2. Slice lemon into wedges.
  3. When ready to serve pour dressing on and add in croutons and mix well.
  4. Serve with a lemon to garnish.

Notes

Find more of Crystal’s recipes on Heart Fully Nourished.

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