I saw a recipe in a Gluten Free  magazine for a Kale Caesar Salad with a very unique nut based dressing that used no eggs or additional oil.

My ever expanding waistline strongly factored into my decision to try it.

Excellent reviews from our dinner guests last night.

1/2 cup raw,unsalted cashews soaked overnight or boiled for 30 minutes

1/2 cup plus 2 tablespoons unsweetened almond milk or regular milk

3 tablespoons freshly grated Parmesan cheese

1 1/2 teaspoons Dijon mustard

2 small garlic cloves minced

1 tablespoon lemon juice

1 teaspoon apple cider vinegar

Salt and Black Pepper

Place all dressing ingredients into a blender and blend until mixture is combined and creamy, 2-3 minutes.

Season with Salt and Pepper to taste.

It yielded 1 1/2cups which still left about 1 cup after dressing 5 salads.

So nice to try a unique and tasty alternative.

I might even sneak a little Buttermilk and a few capers in next time.