Lighten up a traditional Caesar salad dressing by replacing some of the oil with fat-free yogurt but keeping the Dijon mustard, red wine vinegar, anchovy paste and Worcestershire sauce for plenty of flavor.
1/3 cup plain fat-free yogurt
2 tablespoons fresh lemon juice
1 tablespoon olive oil
2 teaspoons red wine vinegar
2 teaspoons Worcestershire sauce
1 teaspoon anchovy paste
1 teaspoon Dijon mustard
1/2 teaspoon freshly ground pepper
1 garlic clove, minced
How to Make It
Combine all ingredients in a bowl; stir well with a whisk.
While this provided a good jumping off point, it needed some serious boosts of flavor. Caesar is a strong dressing. I decreased the lemon to 1 Tbsp., 2 was too acidic. Increased worchestershire sauce to 3 tsp., anchovy paste to 2 tsp., pepper to 1 tsp., garlic to 2 cloves, and added in 2 Tbsp. Parmesan cheese. I also used light sour cream instead of yogurt, I don't do yogurt.
Looking for a fresh Caesar dressing that was light, so I could use up some fresh from the garden lettuce and roast chicken. This fit the bill! I used nonfat Greek yogurt, and threw some shredded Parmesan cheese in instead of the anchovy paste. Didn't have the red wine vinegar, so I used apple cider vinegar instead. Will make again!
Used this for a holiday dinner & it was a great success. I added grated monchego cheese & some garlic powder as well and omitted the anchove paste due to sodium restrictions of a guest & I used goat yogart due to my beef allergies.
This was very good. I haven't tried other light Caesar dressings, so I didn't give it 5 stars. We put it with romaine, croutons, and poached salmon for a midweek special Caesar. We will definitely make again!