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Dustin LindenSmith

father | musician | writer

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Low-cal Caesar salad recipe

My wife found this recipe in the paper a few weeks ago, and it's absolutely fantastic. Can't tell the difference between this and the higher-fat, oil-based version -- not in the least!
Low-cal Caesar Salad Dressing

¼-cup non-fat or low-fat cottage cheese
¼-cup non-fat or low-fat mayonnaise
2 anchovies, chopped (or ½-tsp anchovy paste)
2 tbsp lemon juice
½-tsp Worcestershire sauce
1 tsp fresh garlic, chopped
1 tbsp olive oil
2 tbsp Parmesan cheese, grated
freshly ground pepper, to taste

Purée all ingredients except ground pepper in a blender or food processor until smooth. Season with ground pepper to taste and add a bit of warm water if the dressing is too thick.
It makes a good ¾-cup of dressing, which lasts in the fridge for a week or so and has dressed three salads for us so far. It's totally delicious, and not unhealthy at all!