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Vegan Kale Caesar Salad
Ingredients
  • ⅓ cup quinoa, rinsed and drained (1 cup cooked)
  • 2 slices whole-grain bread, cut into large cubes
  • 1 (15-oz.) can chickpeas, drained and rinsed
  • 6 oz. baby kale (6 cups)
  • 6 oz. cherry tomatoes, halved (1 cup)
  • ½ cup raw, unsalted cashews
  • ⅓ cup white wine vinegar
  • ⅓ cup unsweetened, unflavored plant-based milk
  • 1⅓ tablespoons Dijon mustard
  • 2 cloves garlic
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
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