Originally Posted April 21, 2012
Running out of gluten-free and dairy-free lunch ideas for your kids’ lunchboxes? This can be a particular challenge when most traditional options revolve around bread and cheese. Of course you can always use gluten-free bread to make the traditional turkey or peanut butter and jelly, but why not think outside the standard lunch box fare and prepare a fresh salad? Children are often big fans of Caesar salad for the creamy dressing, pleasantly non-bitter romaine lettuce and the crunchy croutons.
I usually make this dressing with Parmesan cheese but have had a few people request a dairy-free version. I adapted this recipe, which is a fan favorite, by eliminating the cheese and adding the Dijon mustard. In my opinion, it’s almost identical. My family gave it the double thumbs up! If you want really traditional, you can top it with anchovies (a bit too fishy/salty for our tastes, though).
The recipe below gives you an option of that beloved crunch and the creaminess you get from a restaurant Caesar salad without the use of wheat or dairy. I make the dressing with regular mayonnaise, which is made from egg and naturally dairy free, and the croutons I prepare from gluten-free sliced bread or baguette; get that recipe below. With a few key ingredients on hand you’ll be surprised how easy it is to prepare!
Dairy-Free Caesar Salad Dressing (or dip)
Makes about 3/4 cup
- 1 – 2 garlic cloves, cut into 4- 6 pieces
- 1/2 cup regular mayonnaise or vegan mayonnaise
- 3 tablespoons olive oil
- 1 1/2 teaspoons fine sea or kosher salt
- 2 – 3 tablespoons fresh lemon juice
- 1/4 teaspoon ground pepper
- 1/2 teaspoon Dijon mustard (check to make sure it’s gluten-free)
Place all ingredients in a small food processor and blend for 1 to 2 minutes. Keep refrigerated until ready to use. Toss with crisp, romaine lettuce pieces, cucumber slices and shredded carrots. Optionally add 2 to 3 ounces of grilled chicken per person.
Gluten-Free Croutons
- ½ loaf gluten-free baguette bread, cubed, or about 8 slices gluten-free bread cut into cubes
- 2 – 3 tablespoons olive oil
- 1/2 teaspoon kosher or sea salt
- 1/4 teaspoon each ground black pepper, garlic powder, oregano, and thyme
Preheat oven to 400°F. Line a baking sheet with foil. Toss bread with olive oil and seasonings. Place in the oven and bake for 10 to 12 minutes or until brown and crisp, stirring once or twice. Remove from oven and cool on the pan. Store covered at room temperature.
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