BBQ Sesame Caesar Salad and Tropical Ginger Smoothie


2-3 heads romaine hearts
1 cup sesame sticks
1 tablespoon olive oil
1 cup corn kernels removed from grilled cob of corn (approximately 2 cobs of corn)

Eggless Caesar Salad Dressing
2 teaspoons anchovy paste
2 tablespoons Dijon mustard
1 tablespoon balsamic vinegar
1 teaspoon Worcestershire sauce
2 cloves fresh garlic minced
1 tablespoon lemon juice
1/2 cup olive oil
1/3 cup freshly grated Parmesan
1 pinch of salt
Black pepper to taste

1/2 cup Coconut Market
1 cup orange juice
1 10 oz bag frozen strawberries
1/4 cup fresh mint minced
1 tablespoon fresh ginger peeled and minced
1 cup fresh pineapple
1 teaspoon flax seeds



Place dressing ingredients up to olive oil in a blender and mix together. Add olive oil, Parmesan, salt and pepper and blend until dressing is smooth.

Remove stems from romaine hearts. Loosely rip leaves into bite-sized pieces. Turn grill onto medium-high heat. Husk 2 cobs of corn. Brush cobs with olive oil. Place on grill. Cook for approximately 12 minutes, rotating every 3 minutes. When cooked, remove from grill and let cool. When corn is cool, remove kernels from cob with a knife, slicing from tip to tip. Place lettuce in a bowl, and sprinkle with corn kernels and sesame sticks. Drizzle with salad dressing.


Add all ingredients into blender and blend until desired consistency is reached.