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Caesar Salad Phase 1 Style


2 cups of romaine washed dried and ripped into bite sized pieces

1 lemon cut into wedges

Artisan Bread Croutons – see note below


2 garlic cloves through a press

2 tbsp of WF Amazin Mayo

1 tsp Dijon mustard

1 tsp of vinegar

1 tsp of olive oil

½ tsp of salt

½ tsp of pepper

1 tbsp of water

Puree all ingredients until smooth. Store in a sealed container or glass container in the fridge until ready for use.


Place romaine lettuce in a bowl and drizzle over dressing and croutons if desired toss well and serve with lemon wedges.

Artisan Bread Croutons:

Dice ½ serving to 1 serving of bread into cubes, place in medium bowl spray or drizzle 1 tsp of olive oil over bread. Over cubes sprinkle 1/8th tsp of dried basil, 1/8th tsp of garlic powder, 1/8th tsp of paprika, a sprinkle of sea salt, and some fresh ground pepper.

Toss very well to coat. You can toast cubes on the stovetop in a skillet over medium heat or bake in the oven. Preheat oven to 350 degrees. Place parchment paper on baking sheet and place seasoned cubed bread on Parchment bake for 10-20 minutes until desired crispness is reached. Remove from oven cool.

Tip: If not making croutons add 1 tsp more oil to dressing recipe.

Tip: Maintenance may substitute real mayo and additional oil.

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