Dressing 3 Low Sodium Caesar Dressing Recipes

DRESSING #3 (LOW-SODIUM CAESAR DRESSING)

Dressing #3 (low-sodium Caesar Dressing) image

I make salad dressings since commercial ones contain way too much sodium. This is a recipe from www.lowsodiumcooking.com, but I substituted roasted garlic for raw.

Provided by Netgirls Healthy Co

Categories Salad Dressings

Time 5m

Yield 3/4 cup

Number Of Ingredients 5

Ingredients

1/2 cup olive oil
4 cloves roasted garlic
1 tablespoon lemon juice
2 tablespoons red wine vinegar
1/2 teaspoon Worcestershire sauce

Steps:

Blend all ingredients.
Shake or stir before serving.

LOW SODIUM CAESAR DRESSING

Low Sodium Caesar Dressing image

Low Sodium Caesar Dressing version of America's #2 favorite dressing. Made in minutes with no anchovies. Make for classic Caesar Salad great, on any salad.

Provided by Bill

Categories Condiment Salad

Time 8m

Number Of Ingredients 11

Ingredients

1 fresh large egg ( just room temperature)
1 Tbsp pre minced garlic
2 tsp honey mustard
1 1/2 tsp mustard powder yellow
2 Tbsp white vinegar
2 Tbsp apple cider vinegar
1 Tbsp Lea and Perrins low sodium Worcestershire sauce
2 Tbsp Nutritional Yeast - Bragg's
1/2 tsp ground black pepper
1 cup extra light olive oil
½ cup shredded Parmigiano Reggiano cheese

Steps:

Place all ingredients except Parmigiano Reggiano cheese in order listed in a narrow jar or beaker just wide enough to fit your stick blender. Allow to settle for a minute.
Place stick blender in the bottom of the jar and turn on high. A vortex will form and pull the oil down and the oil will begin to thicken and turn to a typical off-white.
Slowly move the blender head slowly up and down a little higher each time, until all the oil is incorporated, emulsified and no drizzles of oil is visible. The whole blend should take no longer than 1 minute.
Add parmesan and blend up and down for about 10 seconds more. Add and adjust ingredients to taste.
Store in a tightly sealed container (mason jar) in the refrigerator for up to one week when a fresh egg is used.

Nutrition Facts : ServingSize 2 Tablespoons, Calories 176 kcal, Carbohydrate 1.9 g, Protein 2.8 g, Fat 18.5 g, SaturatedFat 3.2 g, Cholesterol 18 mg, Sodium 44 mg, Fiber 1.5 g, Sugar 0.3 g

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