Who doesn’t love a really good Caesar Salad?! It’s one of our faves. But the dressing can be a hassle. Raw egg. A can of oily anchovies. Short shelf life. Sure, there is the store bought stuff, but it lacks the fresh flavor of homemade, not to mention pricy and fattening. But here I am to save your Caesar day! No egg, no oily can of fish, low calorie, big flavored dressing!
I posted this recipe years ago, and it is still a family favorite. It was time for a recipe up-do! It’s the same recipe, I just increased the yield. More is better!
Why is this a skinny recipe? Only 2 tablespoons of olive oil and 52 calories a serving. Can I get a whoo hoo!
So lets talk about anchovies. I know you think you don’t like them…but if you like Caesar dressing than you like anchovies. Anchovy flavor is what made you fall in love with the dressing in the first place! If you leave out the anchovies, it will still be good, but it will not be Caesar. It will be Lemon Dijon Vinaigrette.
Cooking with anchovies can be really easy, by using the paste instead of the tin of oily fish. It’s in a tube. You can find it right by the canned anchovy. I use Napolean brand but I am sure any will do. It has a long shelf life and you will be sure to have it on hand for many many batches of this tasty dressing. Trust me, you are going to make this a lot!
I use a blender to mix this up but a wire whisk will work just as good. Just mince your garlic very fine if hand whisking. I have a Magic Bullet Blender . I am not big on gadgets, I don’t even own a full size food processor, but I love this blender! It’s small, powerful, and super easy to clean.
The dijon is a natural emulsifier and holds this yummy concoction together. It won’t separate…not even after sitting in your fridge for a few days.
This will keep in your refrigerator for about a week. Like me, it gets better as it ages :).
You may also like this Chipotle Caesar Salad with Spicy Croutons!
To healthy but flavorful salads!
3 Minute Skinny Caesar Dressing
A fast and fresh Caesar Dressing made with greek yogurt.
- 2 tablespoons olive oil
- 1 cup plain greek yogurt I used fat free
- 1/3 cup fresh lemon juice about 2 lemons
- 2 tablespoons dijon mustard
- 2 cloves garlic
- 2 tablespoons anchovy paste
- 1 teaspoon worcestershire sauce
- 1/3 cup grated parmesan cheese
- 1/4 teaspoon salt
- 1/8 teaspoon fresh ground black pepper
Add all ingredients to blender or food processor.
Blend for about 10 seconds until smooth. Taste for seasoning. More salt, pepper, anchovy paste?
Store in glass or plastic container.
Chill for 30 minutes before serving.
Makes about 1 1/2 cups of dressing.
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