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.
Some notes about this recipe:
This recipe makes a little more than a cup of Caesar salad dressing.
For me, the amount is perfect for four, dinner-sized salads. I use about 5oz of pre-washed romaine lettuce per salad.
Each serving of this Creamy Caesar Salad Dressing has 2g net carbs.
Add the ingredients in the order that they are listed in the recipe.
I prefer to put the parmesan cheese in first because it prevents the mayo from getting stuck at the bottom of the blender cup. It also serves as a guide of how well things are blended. For me, once the parmesan layer is gone, I know that the rest of the dressing is well incorporated. If this dressing gets thick during storage, I simply add a squeeze of fresh lemon (or 1/2 tsp of lemon juice) to the dressing to thin it out.
- Add the ingredients in the order that they listed to a high-speed blender. I use the Nutri Ninja cup that’s part of this Ninja Professional Refurbished set that I purchased
- Blend using the puree or medium setting until it's mixed (~6 presses on the Single-Serve button). I keep this in the refrigerator for up to 4 days.
Recipe Nutrition Facts