Recipe by krisarrieta
This WW recipe is unbelievable. I would pick this over any fatty salad dressing even if I didn't know it was core. My friend gave it to me out of a WW Book (Thanks, Dionne) and we can't stop raving about it! I would x's the recipe by 3 or 4, it keeps for 2 wks. in the refrig.
Top Review by swanddwarfs
This was really good! Not quite as good as regular but still really tasty and I don't feel like I'm dieting when eating it. I also like how easy it is to throw together and that I have all of the ingredients on hand.
- 3 tablespoons low-fat buttermilk
- 2 tablespoons reduced-fat mayonnaise
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 anchovy fillets, rinsed
- 1 small garlic clove, minced
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 4 tablespoons parmesan cheese (I used grated & added a little extra to make it thick)
Directions See How It's Made
- To make the dressing, puree the buttermilk, mayo, lemon juice, oil, mustard, Worcestershire sauce, anchovies, garlic, salt, and pepper in a blender. Add 2 T of the cheese and blend until combined.
- If you choose to make a traditional Caesar you will need: 1 (16-or18-ounce package romaine hearts, cut into bit-size pieces. 1/2 cup fat-free Caesar-seasoned croutons.
- Place the romaine into a large bowl:add the dressing and toss to coat. Add the remaining 2 T of cheese and toss to combine. Divide the salad among 6 large plates and top with croutons. Serve at once.
- Per Serving: (2cups): 90 cal, 6g fat, 1g sat fat, 0g trans fat, 6mg chol, 325 mg sod, 7 g carb, 2g fiber, 4g prot, 102mg calc. POINTS value:2.
- Good Idea: For a main-dish salad, add 3 cups cooked peeled shrimp or 11/2 cups diced cooked chicken breast with the dressing in step 2. The per-serving POINTS value will increase by 1.