Best Dressing 3 Low Sodium Caesar Dressing Recipes

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

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

PERFECT CAESAR SALAD DRESSING

Perfect Caesar Salad Dressing image

Everyone raves about Caesar salad, but few realize it is so simple to make at home. Add this Caesar dressing on top of chopped romaine lettuce, croutons and parmesan cheese for a perfect salad. -Jane McGlothren, Daphne, Alabama

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 1.25 cups.

Number Of Ingredients 12

Ingredients

3 pasteurized large egg yolks
2 garlic cloves
2 tablespoons anchovy paste
2 tablespoons lemon juice
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
dash hot pepper sauce
1/2 cup olive oil
1/4 cup grated Parmesan cheese

Steps:

In a blender, combine the first 10 ingredients; cover and process until blended. While processing, gradually add oil in a steady stream. Stir in Parmesan cheese. Chill until serving.

Nutrition Facts : Calories 130 calories, Fat 13g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 328mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.