Caesar Salad Dressing (and salad suggestion)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 232.6
- Total Fat: 25.0 g
- Cholesterol: 43.8 mg
- Sodium: 243.1 mg
- Total Carbs: 0.9 g
- Dietary Fiber: 0.0 g
- Protein: 3.5 g
View full nutritional breakdown of Caesar Salad Dressing (and salad suggestion) calories by ingredient
Introduction
Sugar-free, home-made dressing. Less than 1 carb per serving. The nutrition info may be a little off because you drain the anchovies - not all the oil they are packed in goes in the dressing. Sugar-free, home-made dressing. Less than 1 carb per serving. The nutrition info may be a little off because you drain the anchovies - not all the oil they are packed in goes in the dressing.Number of Servings: 5
Ingredients
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FOR THE SALAD DRESSING:
1/2 cup olive oil (or use part milder oil of your choice)
1 egg yolk (uncooked)
1/4 teaspoon garlic powder OR (1 clove garlic, crushed)
1/2 teaspoon dry mustard powder
3 tablespoons lemon juice (or use part white wine vinegar or rice vinegar)
1 2-oz. can anchovy fillets, divided
1/4 cup finely grated parmesan cheese, plus more for the salad
SUGGESTION --
INGREDIENTS FOR THE SALAD (not included in the nutritional information. Count salad veggies separately)
Romaine Lettuce
Grated parmesan cheese
Fresh ground pepper
Reserved half can of anchovies
Pepperoncini Peppers, optional
Cooked chicken, salmon, steak - optional
(a few Kalamata olives are good too!)
Directions
Note: You need an immersion blender for this recipe
Drain the anchovies. On a small plate mash HALF the anchovies with a fork. Save the other half for the salad. In a wide-mouth pint-size jar combine the oil, garlic, dry mustard, egg yolk, lemon juice, Worcestershire sauce, and mashed anchovies. Mix well with an immersion blender. Add the 1/4 cup of finely grated Parmesan. Blend briefly with the immersion blender again. This makes about 2/3 cup of dressing.
(Note: If you don't have any anchovies you can use a little more Worcestershire Sauce. Make sure your brand does NOT have HFCS. Lea and Perrins is as good brand of W.S.)
For the salad, tear Romaine leaves into bite size pieces. Toss with dressing.
Serve the salad with the following on the side and let people add their own: grated Parmesan, freshly ground pepper, Pepperoncinis, Anchovy fillets, and optional olives and protein - chicken, salmon, leftover sliced steak, etc...
Serving Size: This makes about 2/3 cup of dressing or five 2-tablespoon servings
Number of Servings: 5
Recipe submitted by SparkPeople user ANTIOCHIA.
Drain the anchovies. On a small plate mash HALF the anchovies with a fork. Save the other half for the salad. In a wide-mouth pint-size jar combine the oil, garlic, dry mustard, egg yolk, lemon juice, Worcestershire sauce, and mashed anchovies. Mix well with an immersion blender. Add the 1/4 cup of finely grated Parmesan. Blend briefly with the immersion blender again. This makes about 2/3 cup of dressing.
(Note: If you don't have any anchovies you can use a little more Worcestershire Sauce. Make sure your brand does NOT have HFCS. Lea and Perrins is as good brand of W.S.)
For the salad, tear Romaine leaves into bite size pieces. Toss with dressing.
Serve the salad with the following on the side and let people add their own: grated Parmesan, freshly ground pepper, Pepperoncinis, Anchovy fillets, and optional olives and protein - chicken, salmon, leftover sliced steak, etc...
Serving Size: This makes about 2/3 cup of dressing or five 2-tablespoon servings
Number of Servings: 5
Recipe submitted by SparkPeople user ANTIOCHIA.