Find out how to make a really light Caesar salad dressing. This one is egg-free and has very little oil. It’s made with Greek yogurt instead. This post is sponsored by Stonyfield.
A little while ago my sister site, TheCookful, did a whole series on salad dressing. We had tons of recipes for classic dressings and new ideas as well as how-to’s and tips for making the best dressings ever.
Homemade Caesar Dressing
One of my favorite recipes from the series is for an egg-free Caesar salad dressing. It uses Greek yogurt instead of eggs but has the same thick and rich flavor as the original dressing. I started making that dressing recipe a lot for us here at home. Then I realized that it actually has quite a bit of oil in it, and I, therefore, decided to riff on that recipe and make it lighter.
You’ll find the even lighter Caesar dressing recipe below. You’ll see that it still has a bit of oil, but not much, and yet it is thick and creamy and delicious.
A word of warning, don’t skip the anchovy paste. Without all the oil, you need that meaty flavor to come from somewhere and that’s what does it. Keep it in there for sure, for sure!
Enjoy! – Christine :-)
Podcast Episode On Making Light Caesar Dressing
Listen to me explain briefly about how to make this dressing, with some great tips along the way, by clicking the play button below:
Listen to more Recipe of the Day episodes here.
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Light Caesar Dressing Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 1 and 1/3 cups 1x
- Category: Sauce
- Method: Mix
- Cuisine: American
DESCRIPTION
Find out how to make a really light Caesar salad dressing. This one is egg-free and has very little oil. It’s made with Greek yogurt instead.
Ingredients
- 1 and 1/4 cups fat-free Greek yogurt
- 2 Tbsp. vegetable oil
- 1 Tbsp. water
- 2 cloves garlic, chopped*
- 3/4 tsp. salt
- 1/2 tsp. Worcestershire sauce
- 1/2 tsp. anchovy paste
- 1/4 tsp. black pepper
- 1/4 tsp. lemon juice
- 1/4 tsp. mustard powder
Instructions
- Measure all ingredients into a blender.
- Puree until well-blended.
Notes
*I chop my garlic before putting it into the blender so that it is for sure minced up. I don’t want to end up with any big chunks of garlic in there.
Disclosure: This post is sponsored by Stonyfield. All opinions are my own.
This post originally appeared in June 2016. It was revised and republished in January 2019.
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