Description
An easy, creamy, egg-less Caesar Salad Dressing recipe using lemon, parmesan, anchovies, then lightened up with Greek yogurt.
Yield: 4servings | Serving Size: 3tbsp
Ingredients
1/3cupgrated Parmigiano Reggiano
1/4cupfresh lemon juice
1small garlic clove
1/2tbspDijon mustard
2anchovy fillets
1tbspextra virgin olive oil
5tbspfat free Greek yogurt
Instructions
- In the bowl of a food processor add the cheese, the lemon juice, garlic clove, mustard and the anchovies.
Turn the machine on and let it run for 15 to 20 seconds.
- Add the oil and yogurt and let the machine run for another 15 seconds.
Last Step:
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Notes
Refrigerate for up to 4 days.
If you prefer to use anchovy paste here, a good rule of thumb is 1 anchovy fillet = 1/2 teaspoon anchovy paste.
And for those of you who don’t like anchovies, sure you can leave it out, but I think they make the dressing. Your choice!
Nutrition
Serving: 3tbsp, Calories: 91kcal, Carbohydrates: 2.5g, Protein: 6g, Fat: 6.5g, Saturated Fat: 2.5g, Cholesterol: 10mg, Sodium: 278mg, Fiber: 0.5g, Sugar: 1g
