Caesar Vinaigrette

Photo: Randy Mayor; Styling: Lindsey Lower  

Dress your favorite greens with Caesar Vinaigrette—a quick, low-sodium variation of the original dressing.

Yield: Serves 4 (serving size: about 1 tablespoon)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 88
  • Fat: 8.7g
  • Saturated fat: 1.8g
  • Sodium: 83mg

Ingredients

  • 2 tablespoons finely grated Parmesan cheese
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon anchovy paste
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon Worcestershire sauce
  • 1 large pasteurized egg yolk
  • 1 garlic clove, minced
  • 2 tablespoons extra-virgin olive oil
  • Romaine lettuce

Preparation

  1. Combine Parmesan cheese, lemon juice, anchovy paste, pepper, Worcestershire sauce, egg yolk, and minced garlic in a mini food processor; process 15 seconds. With the processor on, gradually add olive oil, processing until combined. Toss with romaine lettuce.
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