I love a good caesar salad, and you can’t beat a nice garlicky dressing. I always assumed that you had to make caesar dressing with raw egg yolk and anchovies since that’s how my mom used to make it. While it tasted great, I didn’t like the idea of using raw egg. I also don’t use anchovies regularly and didn’t want to buy a whole tin just to make some dressing. So I came up with my own concoction and it turned out great! Its just a really great dressing hence the title Best Ever Light Caesar Dressing. So if you’re looking for a recipe without the egg and anchovy, I think you’d really really like this one!
As you can see, when you blend it, it gets very smooth and velvety. It thickens up once its been chilled, so don’t stress if it appears a bit runny immediately after you blend it. As you can see, I don’t own any fancy cups with a spout, so my pyrex it is! Ha!
Since its caesar dressing, I had to put together a big caesar salad. Its simply lettuce, some of the dressing, some chopped up chicken and some extra shreds of parmesan cheese. It totally hit the spot, and considering the dressing only took 5 minutes to make, I’ll definitely be making it often. Not only would it be good on a salad, it would be great in quesadillas, using it in a sandwich instead of mayo, and it would be an AMAZING dip for baked buffalo wings. I’m seriously drooling just thinking about it!
I also use this dressing is my Light Caesar Potato Salad.
- 2 Tbsp light mayonnaise
- 3 Tbsp non-fat greek yogurt
- 2 cloves garlic, chopped
- 4 Tbsp (30 grams) fresh grated parmesan cheese
- ½ tsp worcestershire
- ½ tsp dijon mustard
- 1½ tsp lemon juice
- Pepper - to taste
- For a smooth dressing, add all ingredients in your blender and blend until combined. Place in fridge, dressing will thicken as it cools.
- For a thicker dressing with texture, mix all ingredients in a small bowl and whisk with a fork until combined.