Homemade Caesar Salad Dressing Recipe
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Caesar Salad Dressing Recipe


Need Caesar salad dressing recipe you can prepare by yourself at home? Well, it?s not only one recipe we provided here, it is two variations at once. Of course, you can suit the ingredients to meet your taste.

I usually serve it only in some special occasions and always have the recipe beside me :-) since the ingredients to be prepared are quite a lot. You can find Cesar Salad recipe address in the bottom of this page. While this page provides you especially for the dressing recipes.

Well, if you concern about healthy salad dressing, click here for alternatives of easy to prepare salad dressing.



Creamy Caesar Salad Dressing

         Ingredients:

  • 1 cup mayonnaise
  • 1 tbsp lemon juice
  • 1 tsp Worcestershire
  • 1 clove of garlic (minced)
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1/2 c Parmesean cheese
  • 1 tbsp of milk or half and half

         Directions:

  1. Mix all ingredients together and shake or whisk until well blended.

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This dressing (surely) is best to serve together with Caesar Salad. However, you can find many alternative salad recipes in this site.

If you really concern about your health, you'd better consider this dish in your daily food, since it is considered as the best method to get the most nutrients contained in vegetables. Serving Caesar salad with low-cal dressing even better idea. Try the following recipe for healthy alternative of Caesar salad dressing.



Low Cal Caesar Salad Dressing

         Ingredients:

  • 1/3 c Tofu
  • 1 1/2 ts Dijon mustard
  • 1 ts Anchovy paste, or anchovy
  • 2 tb Parmesan cheese, grated
  • 1 pn Sugar, pinch
  • 2 tb Lemon juice
  • 1 ea Garlic clove, minced
  • 1/4 ts Salt
  • 1 tb Olive oil
  • 1 pn Pepper

         Directions:

  1. In small saucepan of simmering water, poach tofu for 2 minutes; drain, chop coarsely and let cool.

  2. In blender, blend lemon juice, mustard, garlic, anchovy, salt, sugar and pepper. With blender running, gradually add tofu, cheese and oil.

  3. Transfer to small jar and refrigerate, covered, for up to 2 days.

  4. Makes 1/2 cup.

  5. Nutrition: 30 calories; 1 g protein, 3 g fat; 1 g carbohydrate.

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