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Have you made Caesar Salad Dressing- Low Cal?
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Rating: 5/5 (1 vote cast)

Meal Type: Lunch
Total Time:
Cuisine: Italian
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Caesar Salad Dressing- Low Cal

Recipe Tags: Salad Recipes

Date Added: January 04, 2014


1/3 Cup Tofu 1/3 Cup Tofu Silken Lite Extra Firm, drained and crumbled
2 Tablespoons Lemon Juice 2 Tablespoons Lemon juice depending on the
1 1/2 Teaspoons Dijon Mustard 1 1/2 Teaspoons Dijon mustard or any other
1 Unit Clove Of Garlic 1 Unit Clove Of Garlic minced
1 Teaspoon Anchovy 1 Teaspoon Anchovy paste or anchovy
1/4 Teaspoon Salt 1/4 Teaspoon Salt to 1 ts
2 Tablespoons Parmesan Cheese 2 Tablespoons Parmesan cheese grated
1 Tablespoon Olive Oil 1 Tablespoon Olive oil or lard
1 Pinch Sugar 1 Pinch Sugar pinch
1 Pinch Pepper 1 Pinch Pepper red bell
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1. In small saucepan of simmering water, poach tofu for 2 minutes; drain, chop coarsely and let cool.

2. In blender, blend lemon juice, mustard, garlic, anchovy, salt, sugar and pepper.

3. With blender running, gradually add tofu, cheese and oil.

4. Transfer to small jar and refrigerate, covered, for up to 2 days.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Soy, Fish, MSG, Cheese, Sulfites, Garlic, Natural Sweeteners, Fructose Malabsorption, Mustard, Iodine, Olive Oil, Anchovy allergies.
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