Low Fat Caesar Dressing Recipes

HEALTHIER CREAMY YOGURT SALAD DRESSINGS

Steps:

• Mix ingredients in a bowl. Set aside for 30 minutes+ to allow flavours to develop.
• Use milk to adjust to desired consistency.
• Blitz in a food processor until smooth. Use milk to adjust consistency.

3 MINUTE SKINNY CAESAR DRESSING

Steps:

• Add all ingredients to blender or food processor.
• Blend for about 10 seconds until smooth. Taste for seasoning. More salt, pepper, anchovy paste?
• Store in glass or plastic container.
• Chill for 30 minutes before serving.

LOW CARB CAESAR SALAD DRESSING

Steps:

• Put eggs, mustard, garlic, anchovies, salt and pepper in a food processor and blend on medium/high speed for 3 minutes or until well blended.
• Drop the speed just below medium and add the oil very slowly, in a thin stream. If the oil is added too quickly it will cause the dressing to split.
• Add the parmesan, chopped parsley and lemon juice and blend until combined.
• Taste and adjust the seasoning if desired. If the dressing is too thick, add 2-3 tablespoons of hot water to thin it.
• Serve it drizzled over your favorite salad or use it as a dipping sauce.

JAMIE OLIVERS LOW FAT CAESARS SALAD DRESSING

Steps:

• Place all the above ingredients into a food processor or liquidizer and whiz it up until it is well combined.
• Store in a sealed container in the fridge and as use as required.

LOW-FAT CAESAR SALAD DRESSING

Steps:

• Mix all ingredients.
• Make it the night before if possible, minimum 1 hour to get it nice and tasty.

ABSOLUTE BEST LIGHT CAESAR SALAD RECIPE:

Steps:

• Prepare the Romaine Lettuce: Romaine lettuce should be prepared ahead of time and refrigerated until ready to use as they are best well chilled. Lettuce may be prepped up to 24 hours ahead, then covered with a paper towel and plastic wrap and refrigerated.
• Separate the Romaine leaves and discard the coarse outer leaves. I also like to remove the woody rib from from the Romaine leaves by tearing away the outer leaves from the ribs.
• Wash the romaine lettuce and dry thoroughly with a salad spinner or paper towels; wrap or roll the washed and dried leaves in a clean dish towel and then place in the refrigerator until ready to use. This will give you wonderfully crisp Romaine leaves.
• Prepare the Dressing: In a bowl, whisk together the garlic, anchovy, and salt until blended. Whisk in the lemon juice, Worcestershire sauce, mayonnaise, and water. When the dressing is well combined and to the desired thickness you wish, whisk in 2 tablespoons freshly-grated Parmesan cheese. Store in the refrigerator and let come to room temperature before serving.
• How to assemble Caesar Salad: When ready to prepare the Caesar Salad, tear chilled Romaine leaves into bite-size pieces.
• In a large wooden salad bowl, add 1/3 of the prepared Low-Fat Caesar Salad Dressing and toss with the croutons until well coated.
• Add the Romaine lettuce pieces and the remaining dressing; toss until coated. Sprinkle the top with the freshly-grated Parmesan Cheese.
• Recipe makes 6 to 8 servings.

CAESAR DRESSING

Steps:

• Place all ingredients in a blender or food processor.
• Puree until smooth and emulsified.

LOW FAT CAESAR DRESSING

Steps:

• Put all the ingredient in your food processor and blend until well mixed (do it by hand with a whisk if you wish).
• Chill before serving and use wiithin one day.

HEALTHY CAESAR DRESSING

Steps:

• Add all ingredients to a bowl and whisk vigorously until combined (or blend in a food processor).
• Transfer to an airtight container and store in the refrigerator.

LOW SODIUM CAESAR DRESSING

Steps:

• Place all ingredients except Parmigiano Reggiano cheese in order listed in a narrow jar or beaker just wide enough to fit your stick blender. Allow to settle for a minute.
• Place stick blender in the bottom of the jar and turn on high. A vortex will form and pull the oil down and the oil will begin to thicken and turn to a typical off-white.
• Slowly move the blender head slowly up and down a little higher each time, until all the oil is incorporated, emulsified and no drizzles of oil is visible. The whole blend should take no longer than 1 minute.
• Add parmesan and blend up and down for about 10 seconds more. Add and adjust ingredients to taste.
• Store in a tightly sealed container (mason jar) in the refrigerator for up to one week when a fresh egg is used.

EASY LOW CARB CAESAR SALAD DRESSING

Steps:

• Add the anchovy paste and Dijon mustard to a 2-4 cup capacity bowl. Mix until smooth with a whisk or a fork.
• On a cutting board, smash the clove of garlic with a large kitchen knife and peel. Chop the garlic a few times, then add the 1/4 teaspoon of salt. The salt will help in the process of mincing the garlic and turning it into a paste. Now, scrape the garlic together into a pile and turning the knife sideways, scrape the garlic/salt against the cutting board several times making a paste. Add the garlic paste to the bowl and blend.
• Add the worcestershire and vinegar, stirring into the mixture.
• Add the mayonnaise, lemon juice and lemon zest. Stir until combined.
• Lastly, add the Parmesan cheese and blend.
• Taste and adjust the seasoning.. The flavor of this easy Lemon Caesar Dressing develops more fully over-night and is even better the next day.
• Makes a little over 1 cup with a serving size of 3 tablespoons.

LOW-CALORIE CAESAR SALAD WITH CAESAR DRESSING

Steps:

• Arrange lettuce, croutons, and grated parmesan cheese on a plate. In a blender, or food processor, blend together the dressing ingredients. Pour on salad when ready to eat. Left over dressing can stand in the fridge up to a week, in a glass closed container.