Caesar Salad

I snagged this recipe from 101 Cookbooks, a site dedicated to healthy delicious vegetarian recipes. I really love reading this blog and testing out the recipes. I took this one from the Vegan Caesar Salad Recipe. This version substituted capers and capers' brine for the anchovies, and silken tofu for the eggs, in traditional caesar salad. I made a few changes by using plain yogurt instead of the silken tofu (so my version is not vegan, obviously). I also did not roast the garlic for the croutons ahead of time, but I think I will next time I make this, when I have more time. I also omitted the sliced almonds because I forgot to buy them at the store (oops!), so I'm guessing my dressing was a little more tangy and sour. I added a little agave nectar (love that stuff) to take the bite out a little. The avocado slices I added were also a nice touch. I was pretty satisfied with how the salad turned out, and I prefer it to traditional Caesar salad that is too rich and always makes me feel a little nasty after I eat it. I also love the challenge of updating classic recipes and making them vegetarian, healthier and tastier!