INGREDIENTS:
2 bags pre-washed and broken organic romaine lettuce hearts
2 cups chopped celery
1 (10 oz) pkg frozen peas
1 can water chestnuts, sliced
2 Tbsp finely chopped onions
1 ¼ cup Vegannaise (made with grapeseed oil)
1 ¼ cup organic full fat sour cream
2 to 3 Tbsp Stevia, according to taste
Freshly grated raw parmesan cheese
DIRECTIONS:
Layer lettuce, celery, frozen peas, water chestnuts and onions in a 10 x 13 casserole dish. Mix Vegannaise, sour cream, and Stevia and spread over top. Lift different areas gently with a fork. Then sprinkle HEAVILY entire top with grated parmesan cheese. Cover and refrigerate overnight.
About the author
Tracy is a Registered and Licensed Dietitian in the South Florida area. She is the lead consultant and President of tmihealth.
Tracy works with clients in her Wellington office and nation-wide via phone and skype consultation options with programs specializing in Nutrition and Detoxification.
You can also find her on Facebook and Google+
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