Vegan Culinary Institute La Dolce Vegan! Challenge:
Getting Ready to Cook!
Argggh! This reminds me why I don't make salad dressings! Too much work and too messy. I don't know where you find whole blanched almonds so I used blanched slivered almonds. Okay, how many slivered almonds make up 40 almonds? I counted out 40 almonds, weighed them (approx. 2 oz.) so I used 2 oz. of slivered almonds. First, I tried blending in my food processor until smooth and creamy (as per instructions). I still had little chunks of almonds, so then I transferred that mess into a bowl and tried using my hand blender causing a splattered mess! It didn't make it any more smooth and creamy. Anywhoo, the flavor of this dressing is not enough to knock my socks off that I would make it again.
Frying up the croutons! I used cracked wheat sourdough bread.
These are dangerous. I could eat a whole bowl of them just like popcorn.
The finished product!
I served this salad with Gardein Chick'n Scallopini (Chicken Caesar Salad!) and a baked potato.
After making the croutons I realized why I don't make them...they ARE addicting!
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