LOW FAT CAESAR DRESSING RECIPE RECIPES
PERFECT CAESAR SALAD DRESSING RECIPE: HOW TO MAKE IT
Everyone raves about Caesar salad, but few realize it is so simple to make at home. Add this Caesar dressing on top of chopped romaine lettuce, croutons and parmesan cheese for a perfect salad. —Jane McGlothren, Daphne, Alabama
Provided by Taste of Home
Categories Lunch
Total Time 10 minutes
Prep Time 10 minutes
Cook Time 0 minutes
Yield 1.25 cups.
Number Of Ingredients 12
Steps:
- In a blender, combine the first 10 ingredients; cover and process until blended. While processing, gradually add oil in a steady stream. Stir in Parmesan cheese. Chill until serving.
Nutrition Facts : Calories 130 calories, FatContent 13g fat (2g saturated fat), CholesterolContent 68mg cholesterol, SodiumContent 328mg sodium, CarbohydrateContent 1g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 2g protein.
CLASSIC CAESAR DRESSING FOR CAESAR SALAD RECIPE ...
A classic dressing recipe for a Caesar salad made with garlic, lemon, Dijon mustard, anchovies and extra virgin olive oil. And here’s part B – the Caesar salad recipe itself!
Provided by delicious. magazine
Total Time 10 minutes
Prep Time 10 minutes
Yield Serves 4
Number Of Ingredients 10
Steps:
- In a small food processor, whizz together the egg with the garlic clove, lemon juice, Dijon mustard, Worcestershire sauce and 2 of the anchovies. Season well with sea salt and black pepper, then keep the food processor running and gradually pour in the extra-virgin olive oil until the dressing becomes really thick and glossy. Set aside.
- Mix the lettuce with the remaining anchovies, croutons and Parmesan shavings, then drizzle the salad with the dressing and serve.
Nutrition Facts : Calories 377kcals, FatContent 29.8g (8.2g saturated), ProteinContent 13.9g, CarbohydrateContent 13.7g (1.8g sugars), FiberContent
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- With the blender running, slowly drizzle in the oil until a smooth dressing forms. If after adding all of the oil, it seems too thick, add a teaspoon or so of water to thin it out. If it is too thin, with the machine on, slowly drizzle in a bit more oil. Taste and generously season with salt and pepper.
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- Snap off and discard any wilting or dark green outer lettuce leaves. Trim the leaves, then cut the head into quarters lengthways. Chop into chunks and get rid of the core. Wash under cold running water and dry in a salad spinner.
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