Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Creamy Caesar Salad Dressing (Light)

StarStarStarStarHalf star

Your rating

Creamy Caesar Salad Dressing (Light)

A home-made and healthified version of creamy Caesar salad dressing that can be used for salad or any recipe calling for creamy Caesar salad dressing.

 

Yield

4 servings

Prep

5 min

Cook

0 min

Ready

10 min

Ingredients

Amount Measure Ingredient Features
1 clove garlic
1/2 of a clove, or 1 very small clove depending on how much you like raw garlic!
Camera
¼ teaspoon salt
Camera
2 tablespoons lemon juice
Camera
2 tablespoons sour cream
or thick Greek yogurt
Camera
1 teaspoon dijon mustard
Camera
1 dash worcestershire sauce
optional
* Camera
1 dash red hot pepper sauce
I use about 1/2 teaspoon of Frank's Red hot
* Camera
¼ teaspoon black pepper
freshly ground
Camera
2 tablespoons olive oil, extra-virgin
Camera
2 tablespoons asiago cheese
grated
* Camera

Ingredients

Amount Measure Ingredient Features
1 clove garlic
1/2 of a clove, or 1 very small clove depending on how much you like raw garlic!
Camera
1.3 ml salt
Camera
3E+1 ml lemon juice
Camera
3E+1 ml sour cream
or thick Greek yogurt
Camera
5 ml dijon mustard
Camera
1 dash worcestershire sauce
optional
* Camera
1 dash red hot pepper sauce
I use about 1/2 teaspoon of Frank's Red hot
* Camera
1.3 ml black pepper
freshly ground
Camera
3E+1 ml olive oil, extra-virgin
Camera
3E+1 ml asiago cheese
grated
* Camera

Directions

Peel and crush the garlic clove with a flat side of a chef's knife. Sprinkle with salt and mash the garlic into a paste using the flat side of the chef's knife. (You might find it easier to use the back of a spoon) but I use the knife.

Either whisk very vigorously in a small bowl or use a small food processor.

Add the lemon juice, sour cream (or Greek yogurt), Dijon mustard, hot pepper sauce, Worcestershire sauce and black pepper. Process or whisk until very well combined.

While whisking or with the food processor running slowly drizzle in the olive oil.

Add the grated Parmesan cheese. Mix and refrigerate until needed to combine the flavors.

Will keep in the refrigerator for up to 3 days.



* not incl. in nutrient facts Arrow up button

Comments


anonymous

I used Greek yogurt and added another couple of tablespoons to make it creamier. I also used 3 large garlic cloves and added about 3/4 tsp of anchovy paste. Actually, we couldnt find the paste so we bought the fillets and crush one of those to a paste.

 

 

Nutrition Facts

Serving Size 23g (0.8 oz)
Amount per Serving
Calories 7396% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 166mg 7%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 1g
Vitamin A 1% Vitamin C 6%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe