Tropical Summer Caesar Salad

This dairy-free caesar dressing pays the perfect compliment to the subtle sweetness of the tropical pine- apple, and puts a refreshing spin on this old classic.

Did you know:
Garlic is not only a staple in every delicious Caesar dressing, it also has the ability to reduce cholesterol by repairing free-radical damage to the arteries and keeping homocysteine levels in check to avoid plaque accumulation.

Try this dressing on your favorite salad, or as a vegetable dip at your next get together!

Nutritional Information:
Serving size: 30 mL (2 tbsp)
Calories: 52
Fat: 5 g
Carbs: 1 g
Protein: 1 g
Fiber: 1 g

Yield: 14 servings


1 package Romaine hearts (1 heart = 232 g)

1 head purple endive, leaves separated (1 leaf = 15 g)

1⁄2 fresh pineapple, diced

10 flax crackers (gluten free if possible), broken into pieces

1 tbsp capers

1 tbsp Parmesan cheese, grated (optional)

1/3 cup extra virgin olive oil

3 cloves garlic

1 celery stalk, finely chopped

3⁄4 cup water

1⁄4 cup red wine vinegar

1 tbsp wheat-free tamari

3 anchovy fillets

1 date (1 tsp of honey works if dates are unavailable)

1⁄2 tsp nutritional yeast (optional)

2.5 g PGX®


  1. Wash and dry romaine hearts and endive leaves.

  2. Chop pineapple and layer on top of the greens Top with a light dusting of capers, flax crackers, and grated hard cheese if desired.

  3. Set aside and create dressing in separate container.

  4. Blend all dressing ingredients in a blender or food processor until smooth and creamy texture is achieved.

  5. Top salad with 4 tbsp of Caesar dressing and serve in 2 portions.

  6. Store dressing in refrigerator after use.

  7. Store remainder of dressing up to 1 week separately.

Recipe Ratings:
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Rating: 5.0/5 (2 votes cast)
Based on 2 ratings, average: 5.0