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Mini-Cesar Salad Cups

Recipe Courtesy of: Oscar


  • 7 Belgian endives
  • 1/2 cup cherry tomatoes, quartered
  • 2 tbsp olive oil
  • 1/4 tsp garlic powder
  • 1/4 tsp dried parsley
  • 1/4 tsp salt
  • 1/8 tsp ground black pepper
  • 2 cups diced bread, 1/4 inch thick
  • 1/4 cup Vegan Parmesan Shreds, plus more for garnish
  • 1/2 cup Organic Vegan Caesar Dressing


  1. Preheat oven to 350°F. In a medium mixing bowl, toss bread, olive oil, garlic powder, dried parsley, salt, and black pepper. Arrange in one layer on a cookie sheet and bake for about 6-7 minutes. Flip croutons over and bake for another 4-5 minutes, or until golden and crisp.
  2. Trim endives and remove largest leaves from outside of each endive, you should have about 60 leaves.
  3. Toss croutons, tomato, Parmesan Shreds, and Organic Vegan Caesar together and distribute evenly in each endive spear. Garnish with additional Parmesan and serve.

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