A great tasting low sodium salad dressing that I will be making again.
- 1 clove garlic minced
- 2 tablespoons water
- 1 tablespoon lemon juice
- 1 tablespoon dijon mustard
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon grated parmesan cheese
- 1 dash hot pepper sauce
- 1 dash worcestershire sauce
- salad dressing
- 3 tablespoons light mayonnaise
- salad
- 8 cups romaine lettuce leaves torn
- 1 1/2 cups toasted bread croutons
- Carbohydrate 44.6232818066084 g
- Cholesterol 0.458333333333333 mg
- Fat 8.8170625 g
- Fiber 4.36882280097566 g
- Protein 7.97206708337969 g
- Saturated Fat 1.60694114583333 g
- Serving Size 1 1 Serving (244g)
- Sodium 513.557930555678 mg
- Sugar 40.2544590056328 g
- Trans Fat 0.663413854166668 g
- Calories 291 calories
Step-by-step
- Whisk together mayonnaise, garlic, vinegar, mustard, lemon juice, hot pepper sauce and Worcestershire sauce.
- Gradually whisk in olive oil and water until blended and smooth.
- Place torn lettuce, croutons and cheese in large salad bowl.
- Toss with 1/3 cup salad dressing (about 1/2 of dressing).
- Refrigerate remaining dressing for a second salad.
- For single serving of salad, use about 1 cup lettuce, 1/4 cup croutons, 1 tb salad dressing and 1 ts Parmesan cheese.
- Makes 6 servings and 2/3 cup salad dressing, preparation 15 min Each serving: 1/2 Starchy Choice, 2 Fats & Oils 9 g carbohydrate, 2 g protein, 8 g fat, 1 g fibre, 119 cal
- Source: Choice Menus by Marjorie Hollands and Margaret Howard 1993 Canadian Diabetes Assoc.
- Shared but not tested by Elizabeth Rodier Aug 93.
Standard Caesar dressings rely on raw egg yolks and heavy anchovy pastes for body and punch. This version discards those traditional foundations entirely in favor of light mayonnaise and mustard. The result behaves differently under refrigeration. Acidic dressings usually wilt greens instantly. Here, the emulsion holds structurally for up to forty-eight hours if stored separately from the lettuce.
- Whisk the garlic, mustard, vinegar, and lemon juice together before adding the fats to ensure the acid properly dissolves the mustard solids.
- Stream the olive oil into the mayonnaise mixture slowly while whisking vigorously to prevent the emulsion from breaking.
- Tear romaine leaves by hand rather than cutting them with a knife to delay cellular bruising and browning edges.
- Store unused dressing in a sealed glass jar at 4 degrees Celsius for subsequent batches.
Proper emulsification prevents the oil from separating during storage. Maintaining crisp greens requires dressing only the portion intended for immediate consumption.
