Caesar Salad Dressing
If were to guess what my diet was like based on my blog postings, you’d probably graph my cheese consumption similar to cosine this week. I started out cheese heavy on Monday, delved into some sweet vegan treats on Wednesday, and then rounded my week out with a cheesy Caesar dressing. Well, you’d be wrong. My cheese consumption was more like a straight line, graphed somewhere around 85% of my diet. Okay, 85% is a little high, but I was definitely cheese heavy.
I love, love, love Caesar salads, but the unfortunate truth is that most Caesar dressings are not vegetarian as they contain anchovies. The anchovies add only a subtle flavor, though it’s very obvious when it’s missing. My solution? Soy sauce. It brings the umami flavor of anchovies without the actual fish. It does mean that you need to tone back on the added salt, so keep that in mind.
Another problem with Caesar dressing is its overall lack of nutritional value, couple with the fact that the salad you add it to is usually just croutons and extra Parmesan. I bumped up the protein by using Greek yogurt as the base. The salad pictured only has tomatoes added, but I like to throw in some kalamata olives and you could even add some warm chickpeas to round it out. If you’re feeling extra fancy, make some homemade croutons out of my olive and feta rolls.
- 2 cloves garlic
- ⅓ c + 1 tbsp fat free Greek yogurt (could use sour cream in a pinch)
- 2 tsp red wine vinegar
- 2 tsp lemon juice
- 1 tbsp dijon mustard
- 2 tsp reduced sodium soy sauce (or GF soy sauce)
- ⅓ c (heaping) fresh grated Parmesan cheese
- salt and pepper to taste
- Press or finely mince garlic.
- Combine all ingredients until well mixed.
- Toss with romaine lettuce, croutons, and any other salad toppings or use as a dressing for sandwiches.
As always, taste and adjust components slightly to fit your tastes.