Light Caesar Dressing
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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-tos and tips for making the best dressings ever.
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!
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.
- 1 and 1/4 cups Stonyfield 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
- Measure all ingredients into a blender. Puree until well-blended.
The scaling tool will adjust ingredient amounts, but not cook times.
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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