Caesar Salad Dressing, Low Cal
"Much to my joy, I adopted this recipe last year!
After making this, the only change I made was to note, soft-silken tofu works very well! Next time I will try the firm."
- Ready In:
- 15mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 1⁄3 cup tofu
- 2 tablespoons lemon juice
- 1 1⁄2 teaspoons Dijon mustard
- 1 garlic clove, minced
- 1 teaspoon anchovy paste or 1 teaspoon anchovy
- 1⁄4 teaspoon salt
- 2 tablespoons parmesan cheese, grated
- 1 tablespoon olive oil
- 1 pinch sugar, pinch
- 1 pinch pepper
directions
- In small saucepan of simmering water, poach tofu for 2 minutes; drain, chop coarsely and let cool.
- In blender, blend lemon juice, mustard, garlic, anchovy, salt, sugar and pepper.
- With blender running, gradually add tofu, cheese and oil.
- Transfer to small jar and refrigerate covered, for up to 2 days.
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Reviews
-
WOW I thought this recipe was great! I substituted 1/3 c mayo for the tofu (which I didn't have) and I know it makes it less than lo-cal, but it was fantastic. Best I've ever had! Thanks for sharing. -
wasnt good at all
-
This was surprisingly good. I would use a softer tofu next time as my dressing was not smooth. I used a bit less lemon juice as suggested by another reviewer. Great flavor! -
Excellent! However you might want to start with a bit less lemon juice and mustard and add to taste. Next time I will try it with soft tofu so it will be smoother. -
This turned out really well! We eat a lot of salad. I've been looking for a lower fat Ceasar dressing for awhile and really happy I found and tried this. My husband just loves it and he's usually an avid Ranch lover! Thanks!
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RECIPE SUBMITTED BY
katie in the UP
Negaunee, 0
