DRENCH FOUNDER SHARES A FAVORITE RECIPE USING HER NEW DRESSING AND MARINADE
Article by Danielle Alexander Photography by Megan Gregory, @theculinarynest Originally published in West Bloomfield Lifestyle
Karen Akouri is a local resident and the founder of drench dressings and marinades, which are not only made with all-natural and clean ingredients but free of the most common allergens, including gluten, dairy, nuts, eggs and fish. With summer almost here, Akouri shared her Vegan Caesar Pasta Salad recipe, which is one of many dishes that can be made with her all-new dressing and marinade flavor: Vegan Caesar. For more information or recipes, visit idrench.com or follow on Instagram @drenchdressing.
12 oz. bottle of drench Vegan Caesar Dressing & Marinade
1 pound pasta of your choice
5 oz fresh baby spinach
5 oz shaved parmesan (or vegan parmesan)
6 oz cherry tomatoes
Protein options: salmon marinated in drench Citrus Honey Vinaigrette, grilled chicken marinated in drench Mediterranean Lemon or tofu marinated in either dressing/marinade
Boil pasta per directions on the package and then run under cold water to stop from cooking further.
In a large bowl, “drench” pasta with drench Vegan Caesar; you won’t need the whole bottle since it’s full of flavor.
Cut cherry tomatoes in half and fold into pasta.
Fold in the spinach and 3/4 of the parmesan.
Sprinkle the remaining parmesan on top of the pasta salad.
Serve with grilled chicken, salmon or tofu!
Additional recipe ideas: add extra veggies such as broccoli and/or colored peppers or make a Caesar wrap with spinach tortilla, protein of choice, spinach and shaved Parmesan drizzled with drench Vegan Caesar.