2-3 slices of sprouted grain bread (I use Silver Hills Bakery)
¼ teaspoon garlic powder
⅛ teaspoon seasoning salt
pinch of ground pepper
Instructions
Prep romaine and kale and place in a large salad bowl.
To make dressing, combine miso, lemon juice, tahini, garlic cloves, nutritional yeast, water, mustard and cracked pepper in a blender. Blend until smooth and creamy. Season to taste with salt and pepper
To make the croutons: Heat oil in a large skillet over medium heat.
Dice the bread into ½-1 inch pieces and add to the skillet
Sprinkle the garlic powder, seasoning salt, and pepper over the bread and toss the bread cubes so they are evenly coated with seasoning and oil.
Let them cook until crispy on one side, then flip and let the other side crisp up (about 2-3 minutes per side).
Poor the dressing on and toss well (you may have some leftover dressing, depending on your preference).
Top with warm croutons and a fresh squeeze of lemon juice, if preferred
Recipe by Insightful Bite at https://www.insightfulbite.com/caesar-salad-with-easy-sprouted-grain-croutons/