Salads & Starters

Eggless Ceaser Salad with Dressing

Family favorite


  • Cutting boards
  • Knives
  • Measuring Utensil
  • Baking Sheet
  • Strainer
  • Foil
  • 1- Large bowl
  • Tongs


  • 2 Heads Romaine Lettuce (or 4 romaine hearts)
  • Day old bread cut into cubes
  • ¼ cup lemon juice
  • ½ cup olive oil
  • 2 garlic cloves minced
  • 1 tablespoon dijon mustard
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • cooking spray


  1. Preheat oven to 350 and place bread cubes on a baking sheet. Spray generously with cooking spray and sprinkle with salt and pepper if desired.

  2. Toast the bread cubes for 6-8 minutes or until light golden brown like croutons (optional: use croutons)

    In an air tight container combine the mustard, salt, pepper, lemon juice and oil. Shake vigorously until the dressing is combined.

  4. Chop the romaine lettuce and add to a large bowl with the croutons. Add desired amount of dressing and toss to coat.