Low Fat Caesar Salad Dressing Recipes

LOW FAT CAESAR DRESSING

Low Fat Caesar Dressing image

I have found this recipe to be as good as any for a low fat caesar salad (but you can't beat the real thing)

Provided by Bergy

Categories Salad Dressings

Time 10m

Yield 10 serving(s)

Number Of Ingredients 9

Ingredients

3 cloves garlic, minced
1/3 cup plain fat-free yogurt
1/4 cup low-fat mayonnaise
1 teaspoon Dijon mustard
1 teaspoon anchovy paste (or a tad more)
1 tablespoon red wine vinegar
1/2 teaspoon Worcestershire sauce
2 tablespoons parmesan cheese, grated
1/2 teaspoon fresh grated black pepper

Steps:

Put all the ingredient in your food processor and blend until well mixed (do it by hand with a whisk if you wish).
Chill before serving and use wiithin one day.

Nutrition Facts : Calories 13, Fat 0.4, SaturatedFat 0.2, Cholesterol 1.7, Sodium 59.7, Carbohydrate 1.1, Fiber 0.1, Sugar 0.7, Protein 1.2

LOW-FAT CAESAR SALAD DRESSING

Low-Fat Caesar Salad Dressing image

This is my sister-in-law's recipe. Technically, it's missing a few things that would make it a proper Caesar salad, but for a low-fat alternative, it's very good. She uses non-fat mayo, and omits the anchovy paste.

Provided by Pippy

Categories Salad Dressings

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 8

Ingredients

3 -5 garlic cloves
1 cup fat-free mayonnaise or 1 cup light mayonnaise
1 tablespoon fresh lemon juice
ground pepper
1/4 cup parmesan cheese
1/8 cup milk
anchovy paste
1/8 cup salad dressing, we use ranch, gives it a nice taste (optional)

Steps:

Mix all ingredients.
Make it the night before if possible, minimum 1 hour to get it nice and tasty.

EASY, CREAMY, LOW-FAT CAESAR SALAD DRESSING

Easy, Creamy, Low-Fat Caesar Salad Dressing image

This recipe uses drained yogurt as the foundation for a creamy, low-fat dressing. Serve over a salad of romaine lettuce, seasoned chicken and grated Parmesan cheese.

Provided by swissms

Categories Salad Dressings

Time 12h

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 cup plain low-fat yogurt or 1 cup nonfat yogurt
1 1/2 tablespoons water
1 1/2 tablespoons Dijon mustard
1 1/2 teaspoons balsamic vinegar
1 garlic clove, minced

Steps:

Place a colander in a 2-quart glass bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over sides. Spoon yogurt into colander. Cover loosely with plastic wrap; refrigerate 12 hours.
Spoon drained yogurt into bowl; discard liquid. Add 1 1/2 T water, mustard, vinegar and garlic. Stir well.
Drizzle dressing over salad and toss to coat.

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