I am one of those people who craves a big salad, often. They are so easy, healthy and can be so filling. The best part of the salad for me is always the salad dressing. Believe it or not, I have not purchasedstoreboughtt salad dressing in over 5 years. I only use homemade dressing with fresh ingredients…and you can’t beat that.

This is the first of a series of posts dedicated to homemade salad dressings. I want to show you that you can make a variety of them with just a few ingredients that you already have at home, but also how quickly they can come together.

First up is one of the most popular store-bought salad dressings; Caesar Dressing. It’s also known as one of the most fattening dressings. A bottle of Caesar dressing from the grocery store can have between 120-200 calories per ounce and up to 270 milligrams of sodium. Again, that is just per ounce. Let’s be honest, most of us put at least 2-3 ounces of dressing on a salad…or at least I do.

Just a few easy swaps can reduce the biggest calories offenders of this dressing. Yogurt will be our main ingredient which takes away already a big chunk of the calories. One ounce of Plain Greek Yogurt (0%) sits at 17 calories per ounce. Another easy swap is replacing anchovies or anchovy paste (which comes in at 30-50 calories per tablespoon) with Worcestershire Sauce, which only has around 5 calories per teaspoon…but still gives that salty zing of flavour. We are also removing the oil, which makes this dressing thicker, but lighter.

If you have been reading my past posts, you know that I love to make versatile recipes. You can use them or recycle any leftovers for another purpose. This recipe can easily be used as a dip for your veggies and crackers or a marinade for the juiciest garlicky chicken breasts. You can even toss veggies like potatoes, broccoli and cauliflower in this dressing before you roast them. They come out crispy and caramelized…total game-changer. This dressing can also replace mayo in a tuna sandwich or be the base of potato or pasta salad.

INGREDIENTS:

  • 1 cup of plain Greek Yogurt (0%)

  • juice of one lemon

  • 2 cloves of garlic, minced

  • 2 tsp of Worcestershire Sauce

  • 2 tbsp of Dijon Mustard

  • 1/4 cup of grated Parmesan Cheese

  • 1/8 tsp of freshly ground black pepper

DIRECTIONS:

Add all of your ingredients into a small mixing bowl and with a whisk, stir until all combined. I like this dressing more thick and chunky with the minced garlic, but if you want it more smooth…add all ingredients into a blender and process for 10 seconds. Add more salt and pepper to taste (if needed). Keep in the fridge and store in an air-tight container for 3-4 days.

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