Light Caesar Salad Dressing
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A lighter Caesar dressing made with Parmesan, light mayonnaise or yogurt, low fat milk, Dijon and lemon juice. Chill briefly and spoon it over romaine and croutons.
Ingredients
- 1 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup light mayonnaise or Greek/plain yogurt
- ¾ cup low fat milk
- ½ tablespoon Dijon mustard
- ½ tablespoon Worcestershire sauce
- 2 tablespoons lemon juice
Equipment
- mixing bowl
- whisk
Directions
- Place the Parmesan, garlic powder, salt, and black pepper in a mixing bowl.
- Stir in the mayonnaise or yogurt, milk, Dijon mustard, Worcestershire sauce, and lemon juice.
- Stir until smooth and creamy.
- Chill for 15 minutes before serving.
- Spoon over romaine with croutons, crushed garlic, diced hard-cooked egg, and any other vegetables you like.
Notes
Keep tightly covered in the refrigerator; use within 3 to 4 days. Stir or shake before serving, since the cheese may settle. Discard if it smells off, separates in a way stirring won’t fix, or tastes noticeably sour.
