Creamy Caesar Dressing

I started making my own salad dressings soon after I started reading the labels of my favorite brands. To my surprise, my healthy dressings were not only filled with sugar, but also packed with random ingredients. Caesar Dressing (kind of like Ranch Dressing) is hard to nail at home. Recipes often come out either more like a vinaigrette, not parmesan-y enough or just bland. This recipe is creamy, filled with parmesan, and tangy. The best part is that it's super quick since I literally dump of the ingredients in my Nutri Ninja Blender Cup and blend. Enjoy!



  • 6 tbsp, grated parmesan cheese (I get mine from the refrigerated section of the market)
  • 1 tsp Dijon mustard
  • 2 tbsp lemon juice
  • 5 anchovy filets (I get mine whole from the aisle that has tuna)
  • 4 cloves garlic
  • 1/4 tsp black pepper
  • 1/8 tsp salt
  • 3/4 cup mayo

This makes a little over a cup of dressing, which for me is perfect for about 2 (10oz bags of lettuce).


I add these ingredients in the order listed to my Nutri Ninja cup and blend until it's thoroughly mixed (~6 presses on the Single-Serve button). I keep this in the refrigerator for up to 4 days. 


(1) I prefer to put the parmesan cheese in first because it prevents the mayo from getting stuck at the bottom of cup. I can also use it as a guide of how well things are mixed - once the parmesan layer is gone, I know it's well incorporated.

(2) If this dressing gets thick during storage, I simply add a squeeze of lemon to my salad as I mix it up in a bowl.