Caesar salads are one of the most universally loved salads…even for people who don’t like salads that much.

Since removing dairy from my diet a few years back, I’ve had to get creative about how to recreate the tastes and textures I enjoyed for so many years from things like cheese and Caesar dressing. I’ve tried a few recipes, but none really worked for me.

Until this one.

It’s from one of my favorite blogs – ohsheglows – written by Angela Liddon, who is a fellow lover of colorful, vibrant, plant-based foods. I’ve been making recipes from her blog for years and LOVE them.

I knew I had to try her Caesar salad recipe.

I’m SO glad I did! My husband, Bill, and I CRUSHED this salad. As in, we ate almost the whole thing in one sitting 🙂

The dressing was thick and creamy and had just the right amount of tang. We used rosemary Chickpeatos instead of making Angela’s chickpea croutons, but I plan to try her recipe for those at some point in the future. chickpeatos-full-bag

The only ingredient that I didn’t have already and had never bought before was Worcestershire sauce. And you don’t have to get the vegan version, as the recipe suggests. Just use what you have!

Also, try not to let new ingredients in recipes intimidate you. Grocery stores offer more options than ever these days, so I’ve not had a problem finding things. The natural / health food aisle of the larger grocery stores carry most of the ingredients in recipes I post on this blog. My favorite stores locally are MOMs Organic Market, Whole Foods, Wegmans and Trader Joe’s.

You have to try this recipe! It’s delish 🙂

*Click here to get the full recipe for this Crowd-Pleasing Caesar Salad from ohsheglows!*