EGGLESS CAESAR SALAD DRESSING RECIPE RECIPES

Name: Skinny Caesar Dressing
Prep time: 5 min
Total time: 5 min
Yield: 4
Cuisine: American
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

GREEK YOGURT CAESAR SALAD DRESSING - SKINNYTASTE

Greek Yogurt Caesar Salad Dressing - Skinnytaste image

Easy, eggless Caesar Salad Dressing using the core ingredients which make up the classic: lemon + parmesan + anchovies, lightened up with Greek yogurt.

Provided by Gina

Categories Salad

Total Time 5 minutes

Prep Time 5 minutes

Yield 4

Number Of Ingredients 7

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

Steps:

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.

Nutrition Facts : ServingSize 3 tbsp, Calories 91 kcal, CarbohydrateContent 2.5 g, ProteinContent 6 g, FatContent 6.5 g, SodiumContent 278 mg, FiberContent 0.5 g, SugarContent 1 g, SaturatedFatContent 2.5 g, CholesterolContent 10 mg

CHRISTMAS SALAD - LIFE MADE SWEETER

Christmas Salad - Life Made Sweeter image

This Christmas Salad is full of festive colors, delicious flavor and perfect for your holiday table! Made with massaged kale, arugula, shaved Brussels sprouts, roasted sweet potatoes, crunchy pecans and pomegranate arils with a homemade vinaigrette. Naturally vegan, gluten-free, dairy-free and easily low, carb, keto, paleo and Whole30 compliant.

Provided by Kelly

Categories Salad

Prep Time 10 minutes

Yield 4

Number Of Ingredients 15

Ingredients

1/2 cup avocado oil OR extra-virgin olive oil
3 tablespoons lemon juice
1 tablespoon apple cider
1 teaspoon good quality grainy mustard or Dijon mustard
1.5 tablespoons maple syrup (OR Lakanto maple syrup for low carb OR orange juice for Whole30)
fine sea salt + freshly cracked black pepper (, to taste)
1 large sweet potato
5 oz kale (, stems removed and finely chopped (5–6 cups))
1 cup arugula (, (or 2 handfuls))
4 oz red cabbage
10 oz Brussels sprouts (, washed, dried and ends trimmed)
1/2 cup toasted pecans (, roughly chopped)
1/2 cup pomegranate arils
1/4 avocado (, cubed)
4 oz vegan feta (, for garnish - regular feta or goat cheese works too if not dairy-free)

Steps:

Preheat the oven to 400F. Peel and cut sweet potato into 1 inch chunks. Drizzle in oil, salt and pepper and roast for 20-25 minutes until soft and tender. Once done, remove the pan from the oven and set aside.
Make the dressing:
For the salad:

Nutrition Facts : ServingSize 1 serving, Calories 495 kcal, CarbohydrateContent 35 g, ProteinContent 7 g, FatContent 35 g, FiberContent 8 g, SugarContent 11 g

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