Greek Yogurt Caesar Salad Dressing
Ingredients
-
1 1/2 cups 2% plain yogurt
Sub: 2% Greek yogurt
- 3 garlic cloves, minced
-
4 anchovies, drained and diced
- vegetarian sub: 2 1/2 tablespoons capers, drained and chopped
- 2 teaspoons Dijon
-
1 tablespoon low sodium soy sauce
- Sub: low sodium tamari OR liquid aminos
- juice from 1/2 lemon
-
2/3 cup grated pecorino Romano
- Sub: grated parmesan
-
1 tablespoon cracked pepper to taste
Note: add more or less as desired
- 3 tablespoons olive oil
Steps
Step 1
Combine the Base Ingredients
In a mixing bowl, add the 2% plain or Greek yogurt, minced garlic, diced anchovies (or chopped capers for a vegetarian version), Dijon mustard, low-sodium soy sauce, and lemon juice. Whisk these ingredients together until you have a smooth, well-blended base.
Step 2
Incorporate the Cheese and Oil
Add the grated Pecorino Romano (or Parmesan), cracked black pepper, and olive oil to the bowl. Continue whisking until the dressing is well mixed, with a slightly thick and textured consistency typical of Caesar dressing.
Step 3
Season to Taste
Taste the dressing before adding any extra salt, as the cheese and soy sauce already contribute a salty flavor. Adjust seasoning as needed, then transfer the dressing to an airtight container or jar.
Step 4
Store the caesar yogurt dressing in an airtight container or jar in the fridge for up to 5 – 7 days but I’m sure it will not last that long!
Enjoy with romaine lettuce for a delicious, healthy Caesar salad or as part of a wrap!
