Garlic Caesar Salad



1 head romaine lettuce, chopped

1 cup celery, chopped

1/2 cup fennel, chopped

1/4 cup Garlic Caesar Dressing


1 cup cashews, soaked for in water at least 20 minutes and then drained

2 cloves garlic, chopped

1/4 tsp. sea salt

2 TB. freshly squeezed lemon juice

3 soft dates, pitted

3/4 cups water

2 large stalks celery, chopped

Freshly ground black pepper


For the salad, combine romaine lettuce, celery, and fennel in a large bowl. For the dressing, combine cashews, garlic, sea salt, lemon juice, dates, water, celery, and black pepper in a high-speed blender and blend until creamy. Toss salad with desired amount of dressing and serve. Leftover dressing can be stored in the refrigerator for 3 to 4 days and makes a great dip for veggies.

Variation: Top with a sliced grilled portobello mushroom for a hearty option.