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Caesar Dressing

Yields1 Serving

One of Jill's rules in the kitchen is, "Thou Shalt Not Use a Store-Bought Salad Dressing.”  I can live with that, especially when she's the one making the dressings!  This is one of our staples.  We adapted it from a Bon Appetit magazine recipe.  You can add anchovies, but we don't use them.  The combination of garlic, lemon and mustard is spectacular.

 3 tbsp Lemon Juice, fresh squeezed (1-2 lemons)
 3 Garlic Cloves, pressed and steeped in lemon juice for 10 minutes
 1 tbsp Dijon Mustard
 0.50 cup Olive Oil
 0.50 cup Parmesan Cheese, freshly grated
 0.50 tsp Worcestershire Sauce
 4 tbsp Greek Yogurt*

Add all ingredients except olive oil and yogurt to a blender, blend well


While the blender is running, slowly add olive oil, blend until smooth.


Gently blend in yogurt.

Nutrition Facts

Serving Size 8 servings