Caesar Salad Dressing
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 38.8
- Total Fat: 3.5 g
- Cholesterol: 3.6 mg
- Sodium: 119.7 mg
- Total Carbs: 0.7 g
- Dietary Fiber: 0.0 g
- Protein: 1.1 g
View full nutritional breakdown of Caesar Salad Dressing calories by ingredient
Introduction
http://www.eatingwell.com/recipes/caesar_salad_dressing.html_0 http://www.eatingwell.com/recipes/caesar_s
alad_dressing.html_0
Number of Servings: 8
Ingredients
-
1/2 small clove garlic
1/8 teaspoon salt
2 tablespoons lemon juice
1 tablespoon reduced-fat mayonnaise
1 teaspoon Dijon mustard
3/4 teaspoon anchovy paste, or to taste (optional)
1/4 teaspoon freshly ground pepper
4 teaspoons extra-virgin olive oil
2 tablespoons grated Asiago cheese
Garlic, 0.5 clove
Lemon Juice, 1 fl oz
Kraft Mayo with Olive Oil (reduced fat mayonnaise), 1 tbsp
Grey Poupon Dijon Mustard, 1 tsp
Anchovy (anchovies), 4 anchovies
Pepper, black, 0.25 tsp
Olive Oil, 4 1tsp
Asiago Cheese, 0.5 oz
Directions
Preparation
Place garlic and salt in a medium bowl and mash with the back of a spoon to form a paste. Add lemon juice, mayonnaise, mustard, anchovy paste (if using), and pepper; whisk to combine. Slowly drizzle in oil, whisking constantly. Add cheese and whisk to combine.
Tips & Notes
Make Ahead Tip: The dressing will keep in the refrigerator for up to 3 days.
Nutrition
Per tablespoon: 32 calories; 3 g fat ( 1 g sat , 2 g mono ); 2 mg cholesterol; 1 g carbohydrates; 0 g protein; 0 g fiber; 78 mg sodium; 5 mg potassium.
Exchanges: 1/2 fat
Serving Size: half cup yield, 1 tablespoon = 1 serving
Number of Servings: 8
Recipe submitted by SparkPeople user YMI0625.
Place garlic and salt in a medium bowl and mash with the back of a spoon to form a paste. Add lemon juice, mayonnaise, mustard, anchovy paste (if using), and pepper; whisk to combine. Slowly drizzle in oil, whisking constantly. Add cheese and whisk to combine.
Tips & Notes
Make Ahead Tip: The dressing will keep in the refrigerator for up to 3 days.
Nutrition
Per tablespoon: 32 calories; 3 g fat ( 1 g sat , 2 g mono ); 2 mg cholesterol; 1 g carbohydrates; 0 g protein; 0 g fiber; 78 mg sodium; 5 mg potassium.
Exchanges: 1/2 fat
Serving Size: half cup yield, 1 tablespoon = 1 serving
Number of Servings: 8
Recipe submitted by SparkPeople user YMI0625.