Caesar Salad

• Croutons
• 1/4 cup olive oil
• 2 cloves garlic, minced (2 tsp.)
• 2 tsp. chopped fresh oregano
• 2 8-inch whole-wheat pitas, cut into 3/4-inch squares
• Vinaigrette
• 3/4 cup olive oil
• 4 oz. soy or rice Parmesan cheese
• 13 cup lemon juice
• 1/4 cup brown rice vinegar
• 5 pitted green olives, plus 1 Tbs. olive juice
• 1 Tbs. sliced fresh basil
• 1 tsp. hot sauce
• Salad
• 2 heads romaine lettuce, coarsely chopped (12 cups)
• 2 8-oz. pkgs. Italian-flavored baked tofu, sliced, optional
• 1/4 cup grated soy Parmesan cheese, optional

1. To make Croutons: Preheat oven to 375F.
2. Blend oil, garlic, and oregano in blender until smooth.
3. Toss together pitas and oil mixture in bowl.
4. Spread on baking sheet, and bake 15 to 18 minutes.
5. To make Vinaigrette: blend all ingredients in blender until smooth.
6. To assemble Salad: Toss lettuce with 1/2 cup Vinaigrette.
7. Divide among serving plates, and top with Croutons, tofu slices (if using), and soy Parmesan cheese (if using).

croutons, olive oil, garlic, fresh oregano, pitas, vinaigrette, olive oil, soy or rice, lemon juice, brown rice vinegar, green olives, fresh basil, hot sauce, salad, romaine lettuce, italianflavored baked tofu, parmesan cheese

Taken from www.vegetariantimes.com/recipe/caesar-salad-3/ (may not work)