The original recipe can be found in Rainbow Green Live-Food Cuisine. I changed it a little bit and I actually prefer mine to the book.
1 teaspoon Celtic Sea Salt
1 tablespoon Fresh cracked white pepper
2 tablespoon Extra Virgin Olive Oil
1 teaspoon Red chili flakes
1 Clove of garlic
1 Head of romaine lettuce
.33 cup Cold filtered water
1 handful of raw almonds
Juice of half a lemon
Peel the chop the garlic.
Put everything in the blender Except almonds, spinach and romaine.
Blend on high until creamy.
I like to take individual leaves off of the head of romaine and trim the thick white center of the leaves out and chop the leaves into thick pieces.
Put the romaine, spinach and almonds into a big bowl and mix with dressing.
PS, I use almonds in place of croutons, so if you know how to make raw croutons you can substitute.