We love a good Caesar salad for lunch in the summer, but not all Caesar’s are created equal. Considering the salad is mostly lettuce, the dressing is what makes or breaks a Caesar salad.
This Ultimate Caesar Dressing is low calorie, high protein, and packed with flavor. It only takes a few minutes to put together and keeps well in the fridge for about a week. Once you try this dressing, you’ll never go back to store-bought Caesar dressing again!
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If you’re vegan or vegetarian, substitute capers for anchovies to keep that briny flavor. If you’re vegan, swap out the parmesan cheese for nutritional yeast or for a vegan parmesan.
If you love crab cakes but need a gluten-free option, these are perfect for you and are easy to make – about ten minutes of prep time and ten minutes of cook time! But give yourself at least an hour as they do need to be refrigerated for at least 30 minutes before cooking.
Cocktail sauce and tartar sauce both go great with crab cakes, but this remoulade sauce brings in a little Cajun flair and spice that complements the crab cakes really well. These are great for a quick dinner for two at home or as an appetizer for dinner with friends.
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Servings: 6 crab cakes
The post Crab Cakes with Remoulade first appeared on Neora Blog.]]>Did we mention it’s all made in one pan? Easy to make and easy to clean up!
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Serves 8
Save this recipe for those days when you don’t have a lot of time for lunch! This pasta salad is packed with plenty of veggies and protein to keep you full! The dressing has lemon and dill which makes for a tangy and herbaceous salad.
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This soup has literally 8 ingredients – including olive oil. It’s a great way to use up leftover chicken, or a rotisserie chicken. Cook time is under 30 minutes and prep is so minimal – dicing the onion is the most labor-intensive part!
You’d expect a soup this creamy to have, well, cream in it. Or at least some dairy! But this soup is dairy-free.
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This white bean spread is rich, tangy, and garlicky and is topped with more roasted garlic, tangy sun-dried tomatoes, briny capers, parsley, and crispy prosciutto. Don’t expect leftovers!
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