Practically Homemade Easy Caesar Salad Recipe

by | Aug 15, 2019 | Appetizers + Sides, Food + Recipes, Lunch + Dinner, Plant Based, Recipes | 0 comments

Making a healthy meal for yourself or your family doesn’t always have to mean making everything from scratch. This Practically Homemade Easy Caesar Salad recipe is semi-homemade, utilizing a store bought caesar dressing to save you a little bit of time.






easy caesar salad recipe


On the nights that I just don’t have too much time to think about dinner, this easy Caesar salad recipe is one of my go-to’s. It’s only five ingredients and I try to always keep these ingredients on hand for when I may need them. This salad is great as a side dish, but a lot of times I’ll just add some lean protein on top like grilled chicken or tempeh and make it a full meal.

The salad dressing is store bought, but I consider this semi-homemade caesar salad a huge WIN because my family loves it, and it’s loaded with nutrition from the romaine and kale.

You can use whatever your favorite Caesar salad dressing is. I like the one from Primal Kitchen because it’s made with healthy avocado oil and it tastes delicious.

If you make this practically homemade easy caesar salad, be sure to leave a comment letting me know what you think. I love hearing your feedback!


easy caesar salad recipe

Practically Homemade Easy Caesar Salad Recipe

Elizabeth Finch
Prep Time 10 minutes
Total Time 10 minutes
Course Main Course, Salad, Side Dish
Servings 2
Calories 249 kcal


  • 2 pieces gluten-free bread
  • 1 head romaine lettuce, end removed, washed and chopped (about 4 cups)
  • 2 cups baby kale
  • 3 Tbsp cleaner store bought Caesar salad dressing (I used Primal Kitchen Caesar)
  • 2 Tbsp shaved parmigiano reggiano
  • Sea salt and black pepper to taste


  • Get started on the croutons first: cut the bread into small squares, about 1/2-inch each. Toast on high until a bit crunchy. Note: this took about 8 minutes in my toaster oven but yours may take more or less time.
  • While the croutons are toasting, mix the romaine lettuce and baby kale in a large salad bowl. Add salad dressing and toss well with the lettuces.
  • Split the salad between two serving plates, or two food storage containers. Sprinkle half the parmigiano reggiano over each of the salads.
  • Season with sea salt and black pepper, if desired.
  • When the croutons are toasted, add them to the salad and toss everything well once more. Will keep covered in the refrigerator for 3-4 days.


Calories: 249kcalCarbohydrates: 24gProtein: 6gFat: 15gFiber: 6gSugar: 4g
Tried this recipe?Let us know how it was!




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