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.