Best Dressing 3 Low Sodium Caesar Dressing Recipes

DRESSING #3 (LOW-SODIUM CAESAR DRESSING)

Dressing #3 (low-sodium Caesar Dressing) image

I make salad dressings since commercial ones contain way too much sodium. This is a recipe from www.lowsodiumcooking.com, but I substituted roasted garlic for raw.

Provided by Netgirls Healthy Co

Categories Salad Dressings

Time 5m

Yield 3/4 cup

Number Of Ingredients 5

Ingredients

1/2 cup olive oil
4 cloves roasted garlic
1 tablespoon lemon juice
2 tablespoons red wine vinegar
1/2 teaspoon Worcestershire sauce

Steps:

Blend all ingredients.
Shake or stir before serving.

3 MINUTE SKINNY CAESAR DRESSING

3 Minute Skinny Caesar Dressing image

A fast and fresh Caesar Dressing made with greek yogurt.

Provided by Kathi & Rachel

Categories condiment dressing Salad Side Dish

Time 3m

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 cup plain greek yogurt (I use fat free)
1/3 cup fresh lemon juice (about 2 lemons)
2 tablespoons dijon mustard
1 clove 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

Steps:

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.

Nutrition Facts : ServingSize 2 tablespoons, Calories 52 kcal, Carbohydrate 2.8 g, Protein 3 g, Fat 3.4 g, SaturatedFat 0.9 g, Cholesterol 4.2 mg, Sodium 164.9 mg, Fiber 0.1 g, Sugar 1.9 g

LOW SODIUM CAESAR DRESSING

Low Sodium Caesar Dressing image

Low Sodium Caesar Dressing version of America's #2 favorite dressing. Made in minutes with no anchovies. Make for classic Caesar Salad great, on any salad.

Provided by Bill

Categories Condiment Salad

Time 8m

Number Of Ingredients 11

Ingredients

1 fresh large egg ( just room temperature)
1 Tbsp pre minced garlic
2 tsp honey mustard
1 1/2 tsp mustard powder yellow
2 Tbsp white vinegar
2 Tbsp apple cider vinegar
1 Tbsp Lea and Perrins low sodium Worcestershire sauce
2 Tbsp Nutritional Yeast - Bragg's
1/2 tsp ground black pepper
1 cup extra light olive oil
½ cup shredded Parmigiano Reggiano cheese

Steps:

Place all ingredients except Parmigiano Reggiano cheese in order listed in a narrow jar or beaker just wide enough to fit your stick blender. Allow to settle for a minute.
Place stick blender in the bottom of the jar and turn on high. A vortex will form and pull the oil down and the oil will begin to thicken and turn to a typical off-white.
Slowly move the blender head slowly up and down a little higher each time, until all the oil is incorporated, emulsified and no drizzles of oil is visible. The whole blend should take no longer than 1 minute.
Add parmesan and blend up and down for about 10 seconds more. Add and adjust ingredients to taste.
Store in a tightly sealed container (mason jar) in the refrigerator for up to one week when a fresh egg is used.

Nutrition Facts : ServingSize 2 Tablespoons, Calories 176 kcal, Carbohydrate 1.9 g, Protein 2.8 g, Fat 18.5 g, SaturatedFat 3.2 g, Cholesterol 18 mg, Sodium 44 mg, Fiber 1.5 g, Sugar 0.3 g