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When using animal-based foods as a part of a dressing, or to add flavor in sauces and/or broths, it becomes a way to balance certain nutrient intake without having to rely on supplements and without compromising health by consuming more animal-based foods than the body can metabolize safely. This salad employs the use of the greek yogurt that was posted yesterday on the website in order to make the caesar dressing and adds to it a sun-dried tomato twist. This is a healthier approach than using mayonnaise, but certainly feel free to substitute veganaise for the greek yogurt, if desired.
A few large handfuls of Romaine lettuce, torn
1 to 2 Tbsp kalamata olives, sliced
A large handful of small portobello mushrooms, sliced
1/2 cup Greek Yogurt
1 to 2 Tbsp Grano Padona Cheese, grated
1 clove garlic
1 to 2 Tbsp chia seed
1 Tbsp lemon juice
1 Tbsp red wine vinegar
2 tsp Dijon mustard
1 to 2 Tbsp red onion
2+ Tbsp sun-dried tomatoes
1 tsp Worcestershire sauce
1/8 tsp black pepper, ground
Sea Salt or kosher salt to taste
Place lettuce on large plate and top with sliced mushrooms and kalamata olives. Blend remaining ingredients together well, except the chia seed. Then stir chia seed into dressing and allow to sit for 10 minutes before topping salad with dressing. The more sun-dried tomatoes (to an artful point) you add the pinker and more flavorful the dressing will become. Enjoy!