** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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.