An easy, creamy, eggless Caesar Salad Dressing using the core ingredients which make up the classic: lemon + parmesan + anchovies, then lightened up with Greek yogurt.
Serve this with romaine lettuce and grilled chicken for a fabulous light summer salad.
I've been using Anne Burrell's Eggless Caesar Dressing recipe for a long time, it's restaurant quality and you don't miss the egg. Last week I took a chance and replaced the olive oil with Greek yogurt and I was surprised how well it turned out. Good cheese is a must, I only use Parmigiano Reggiano or Pecorino Romano, that powdered stuff that comes in a plastic container just doesn't cut it!
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!
Skinny Creamy Caesar Dressing
Servings: 4 • Size: 3 tbsp • Old Points: 2 pts • Points+: 2 pts
Calories: 77 • Fat: 5.7 g • Protein: 5 g • Carb: 1.7 g • Fiber: 0 g • Sugar: 1 g
Sodium: 169 mg
- 1/3 cup grated Parmigiano Reggiano
- 1/4 cup fresh lemon juice
- 1 small garlic clove
- 1/2 tbsp Dijon mustard
- 2 anchovy fillets
- 1 tbsp extra virgin olive oil
- 5 tbsp fat free Greek yogurt
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.
Makes 3/4 cup.