Caesar Salad Dressing, Low Cal

katie in the UP's Note:

Much to my joy, I adopted this recipe last year! After making this, the only change I made was to note, soft-silken tofu works very well! Next time I will try the firm.

• Total Time: 15 mins
• Prep Time: 10 mins
• Cook Time: 5 mins

Ingredients:

Servings: 8

• 1⁄3; cup tofu
• 2 tablespoons lemon juice
• 1 ½ teaspoons Dijon mustard
• 1 garlic clove , minced
• 1 teaspoon anchovy paste or 1 teaspoon anchovy
• ¼ teaspoon salt
• 2 tablespoons parmesan cheese , grated
• 1 tablespoon olive oil
• 1 pinch sugar , pinch
• 1 pinch pepper

Directions:

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.

Reviews

[Betsy Chesser]

WOW I thought this recipe was great! I substituted 1/3 c mayo for the tofu (which I didn't have) and I know it makes it less than lo-cal, but it was fantastic. Best I've ever had! Thanks for sharing.

[anidifrancofan]

wasnt good at all

[iris5555]

This was surprisingly good. I would use a softer tofu next time as my dressing was not smooth. I used a bit less lemon juice as suggested by another reviewer. Great flavor!