Caesar Dressing



Serving size

2 Tablespoons
15 Minutes
2 hours

This recipe can easily be multiplied, and the dressing keeps well, tightly sealed in the refrigerator, for about 5 – 7 days.

Caesar Dressing


2 clove Garlic, raw (minced)
1 Tbsp. Worcestershire sauce
1/4 tsp., ground Black pepper
2 Tbsp. Lemon juice
2 Tbsp Dijon mustard
2 Tbsp. Honey
1 1/2 ounce Parmesan cheese (grated)
1/2 cup Nonfat Greek Yogurt


Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender or mini-chopper and process until smooth.

Chill for at least 2 hours.

Print Icon Print Recipe

Would you like to print or download the document?

Add To My Recipe Box

Special Diet Information

Click on the icon for information.

blackfire greenfire blackbottle greenbottle blackVitamin greenVitamin blackstick greenstick blackblub greenbulb

GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


Each serving contains 1 Tablespoon yogurt, which may be safe for those with lactose intolerance.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Check for modified food starch in yogurt. Lea & Perrins Worcestershire sauce, as sold in the United States, is gluten-free.


This is a low sodium recipe.

Recipe Notes

The original Caesar Salad used egg yolk and oil to make a mayonnaise combined with the lemon, parmesan and mustard. This version has the same terrific creaminess, is lower in calorie and ticks all the flavor boxes.

"I came, I saw, I conquered."

-Julius Caesar