Caesar Salad Dressing, Low Cal
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.
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INGREDIENTS
Nutrition- 1⁄3cup tofu
- 2tablespoons lemon juice
- 1 1⁄2teaspoons Dijon mustard
- 1
- 1
- 1⁄4teaspoon salt
- 2
- 1tablespoon olive oil
- 1
- 1pinch pepper
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DIRECTIONS
- In small saucepan of simmering water, poach tofu for 2 minutes; drain, chop coarsely and let cool.
- In blender, blend lemon juice, mustard, garlic, anchovy, salt, sugar and pepper.
- With blender running, gradually add tofu, cheese and oil.
- Transfer to small jar and refrigerate covered, for up to 2 days.
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