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Greek Yogurt Caesar Salad Dressing

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Creamy Greek Yogurt Caesar Salad Dressing is made with classic ingredients like Parmesan cheese, lemon and anchovies, lightened up with Greek yogurt.

Caesar Salad Dressing
Healthy Caesar Salad Dressing

Perfect to make your favorite Caesar Salad from scratch with real ingredients, no artificial add ins you’d find on most store bought salad dressings. You can serve this with romaine lettuce and grilled chicken for a fabulous light summer salad. You can also use this dressing recipe to make my Shrimp Scampi Tacos with Caesar Slaw. I also have a Vegan Caesar Salad made dairy free using raw cashews.

Caesar Salad Dressing lightened up.

Serve this over romaine lettuce with croutons to make it a Caesar salad, and your favorite protein to make it a meal.

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. 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!

How to add more protein to salad:

This Caesar salad dressing uses yogurt which adds some protein. To add even more protein to your salad try this:

  • Add grilled chicken to your salad
  • Grilled salmon or shrimp also make a wonderful addition to caesar salad
  • To keep it meatless add hard boiled eggs and chickpeas

How to Sub Anchovy Paste for Anchovies

If you prefer to use anchovy paste, here’s a good rule of thumb: 1 anchovy fillet = 1/2 teaspoon anchovy paste.

For those of you who don’t like anchovies, sure you can leave it out, but I think they make the dressing.  Your choice!

lemons and anchoviescaesar dressing in the food processor.caesar dressing in the food processor.Caesar Dressing with yogurt.

More Salad Dressing Recipes

Greek Yogurt Caesar Salad Dressing

4.74 from 30 votes
1
Cals:91
Protein:6
Carbs:2.5
Fat:6.5
Creamy Greek Yogurt Caesar Salad Dressing is made with classic ingredients like Parmesan cheese, lemon and anchovies, lightened up with Greek yogurt.
Course: Salad
Cuisine: American
Caesar Salad Dressing
Prep: 5 mins
Cook: 0 mins
Total: 5 mins
Yield: 4 servings
Serving Size: 3 tbsp

Ingredients

  • 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

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: 3 tbsp, Calories: 91 kcal, Carbohydrates: 2.5 g, Protein: 6 g, Fat: 6.5 g, Saturated Fat: 2.5 g, Cholesterol: 10 mg, Sodium: 278 mg, Fiber: 0.5 g, Sugar: 1 g

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124 comments on “Greek Yogurt Caesar Salad Dressing”

  1. Avatar photo
    Stefanie Winborne

    Great alternative to full fat dressing. Very tasty. Will definitely make again. Suggest going lightly with lemon juice-1/4 cup made it almost too lemony. I love lemon, so I was fine with it, but if you prefer a more traditional version, maybe start with half the recommended amount. Delish!

  2. I thought I read someone used Worcestershire sauce in place of the anchovy – how much Worcestershire sauce should I use?

  3. Avatar photo
    Kara Schumacher

    This is my favorite salad dressing of all time! It’s perfect in every way. Tip: unless you’re going to make a double batch every time or have it regularly get anchovy  paste, otherwise you’ll end up throwing out a can of anchovies every week. Worcestershire sauce also works.