MAKES 1 CUP / PREP: 10 MINUTES / TOTAL: 10 MINUTES
The days of a Caesar salad with Parmesan cheese are not over just because you had bariatric surgery. Most of the bottled Caesar salad dressings are loaded with fat, but this homemade version is made with Greek yogurt to give the same texture without the extra calories. Don’t forget the anchovy fillets— you can find them in the canned section of your grocery store. They are essential for giving this dressing its true Caesar flavor. Once you’ve pureed the dressing, you won’t even know they are there.
½ cup low-fat plain Greek yogurt
½ cup shredded Parmesan cheese
¼ cup freshly squeezed lemon juice
¼ cup low-fat milk
1 tablespoon extra-virgin olive oil
2 anchovy fillets, jarred or canned
2 teaspoons Worcestershire sauce
1 teaspoon minced garlic
1 teaspoon Dijon mustard
1 teaspoon onion powder
½ teaspoon freshly ground black pepper
In a blender or food processor, puree the yogurt, cheese, lemon juice, milk, olive oil, anchovies, Worcestershire sauce, garlic, mustard, onion powder, and pepper on medium-high speed until the dressing is smooth and creamy without any lumps.
Post-op tip: Want the Caesar salad flavor quick on the pureed diet? Puree 1 to 2 tablespoons dressing with canned chicken for a tasty meal made in less than 5 minutes.
Per Serving (2 tablespoons): Calories: 48 Total fat: 4g Sodium: 111mg Total carbs: 2g Sugar: 1g Fiber: 0g Protein: 4g