Caesar Dressing
Servings
8Serving size
2 Tablespoons
COOKING TIME
15 Minutes
CHILLING TIME
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](https://mds.culinarymedicine.org/wp-content/uploads/2021/07/caesarsalad.jpg)
Ingredients
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 |
Instructions
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.
![](https://mds.culinarymedicine.org/wp-content/themes/dr-gourmet/inc/assets/img/close.png)
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Special Diet Information
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Lactose
Each serving contains 1 Tablespoon yogurt, which may be safe for those with lactose intolerance.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.