Bree: I got you the honey mustard dressing. The ranch looked just a little bit suspect.
Rex: Bree, are we gonna talk about what I said?
Bree: If you think that I’m gonna discuss the dissolution of my marriage in a place where the restrooms are labeled Chicks and Dudes, you’re out of your mind!
Rex: What’s in this?
Bree: What do mean, “What’s in this?” It’s salad.
Rex: With onions? You put onions in my salad!
Bree: No I didn’t! Oh wait…
Rex collapses on the floor.

–Desperate Housewives – Episode 01.01 – Pilot

A salad is a vegetarian’s or a vegan’s best friend. I love them! They are so fresh and crisp! When prepared correctly, without pale nutrition-less vegetables (like Iceberg Lettuce), but with deep rich color, they add elegance to the meal.

Ironically, while the actual salad is great for us vegetarians and vegans, we have to be wary of the toppings. Sometimes they are “a little bit suspect” in a vegetarian or vegan sort of way. Often, food establishments serve their salads laden with bacon shavings, chicken strips, milk-based dressings, or even dressings with anchovies. Like Pasta alla Puttanesca, which I covered in my last post, some dressings unexpectedly have anchovies.

While vegetarians won’t collapse in an allergic reation like Rex did due to the salad’s onions, we might throw up at the thought of eating anchovies. It seems like the only safe condiment is an oil-and-vinegar-based dressing. While I enjoy the likes of Balsamic Vinaigrette, I occasionally feel like having a creamy salad. My sister’s gourmet-cook friend from Spain, Irene, provided us with this “Caesar Salad Dressing.” The ingredients (and the lack of) may surprise you. But trust me! It is good! Though it doesn’t taste exactly like Caesar Salad Dressing, it is a great tasting creamy complement to a salad.

Irene’s Vegan Caesar Salad Dressing Recipe

• 1 Cup of Soymilk – Silk Brand Soymilk works well for me. Try not to get a crazy flavored brand like Vanilla. Original works just fine.
• 1 Cup of Canola or Sunflower Oil – First instinct tells me to use Olive Oil. But Irene, says that it is too thick and it makes the leaves in the salad soggy. Who wants that!?
• 1 Medium to Large Clove of Garlic – If possible, try to take the middle out. I hear it is the part responsible for “garlic breath.”
• Salt, Parsley, Basil, Oregano
• 1 Whole Lime

1. Blend all of the ingredients except the lime.
2. Pour the blended mixture in a bowl and whisk in the lime. This causes the soymilk to curdle and thicken. Add more lime for more thickness.