White Bean Caesar Dressing

Servings

Serving size

about 1/4 cup

COOKING TIME

15 Minutes

This recipe can be multiplied or divided by 2 and keeps very well for 3-4 days.

Ingredients

2 clove Garlic, raw (minced)

1 Tbsp. Worcestershire sauce

1 ounce Parmesan cheese (grated)

1/8 tsp. Salt

1 to taste Black pepper

1/3 15 ounce can Canned no salt added white beans (1/2 cup beans, drained and rinsed)

1/2 cup Nonfat Greek Yogurt

Instructions

Place the garlic, Worcestershire sauce, parmesan, salt, pepper, white beans, and yogurt in a blender or mini chopper and puree until smooth.

Chill well before using it to top a salad and serving.

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Special Diet Information

Click on the icon for information.

GERD / Acid Reflux

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

Lactose

Avoid this recipe if you are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is NOT safe for those who are sensitive to gluten. Lea & Perrins Worcestershire sauce (as sold in the United States) is gluten-free.

Sodium

This is NOT a low sodium recipe.

Recipe Notes

A colleague at The Goldring Center for Culinary Medicine, Leah Sarris, introduced me to this technique of using pureed beans to thicken a dressing. It works very well, giving a nicely smooth and creamy feel to the dressing and adding a lot of fiber. The dressing works great in salads like this one, and you can use it for shrimp, chicken, or even in potato salad.

"A well-made salad must have a certain uniformity; it should make perfect sense for those ingredients to share a bowl."

Yotam Ottolenghi, Chef