leen citrus caesar vinaigrette salad

Salad dressing


  • 2 tablespoons red wine vinegar
  • 1 tablespoon white wine Dijon mustard
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon lemon zest
  • 1 teaspoon of basil
  • 1 teaspoon of oregano
  • 1 teaspoon of parsley
  • 2 cloves of garlic, minced
  • black pepper to taste
  • 3 tablespoons of extra virgin olive oil
  • Parmesan and Romano cheese blend to taste

citrus caesar


  1. Mix all ingredients in a bowl, making sure that all is mixed thoroughly
  2. Sprinkle Parmesan Romano cheese on the finished salad to taste

For this salad I did a mixture of romaine lettuce and spinach, as well as tofu croutons and green onion. Feel free to add any other vegetables to your salad to add different texture and colors to the dish. I adapted this recipe from allrecipes.com.

leen italian seasoning tofu croutons 


  • 14 ounces of firm tofu
  • 1 teaspoon of basil
  • 1 teaspoon of parsley
  • 1 teaspoon of oregano
  • 1/4 teaspoon of sea salt
  • 1 teaspoon of onion powder
  • 1 teaspoon of garlic powder
  • 2 tablespoons of extra virgin olive oil

citrus caesar salad


  1. Preheat oven to 400 degrees, putting the oven rack in the middle rack.
  2. Cut the tofu in half length wise, so that you end up with two flatter parts of the tofu
  3. Using a paper towel, lightly squeeze out the liquid from the tofu
  4. Cut the tofu into 1/2 inch cubes and put into a medium sized bowl
  5. Mix olive oil and spices tossing the tofu to make sure it is completely covered with the mixture.
  6. Put tofu on greased baking sheet (I just used olive oil to grease it) in a single layer.
  7. Bake the tofu for 40-50 minutes, until browned, turning them over halfway through the cooking.
  8. Once finished, let them cool, and put over salad.

I adapted this recipe from a wonderful blog The Way the Cookie Crumbles.

I hope if you decide to try this recipe, you enjoy it just as much as I did. Lets keep up these goals, and reach toward a better us!