Caesar Salad Dressing, Low Cal |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 8 |
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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. Ingredients:
1/3 cup tofu |
2 tablespoons lemon juice |
1 1/2 teaspoons dijon mustard |
1 garlic clove, minced |
1 teaspoon anchovy paste or 1 teaspoon anchovy |
1/4 teaspoon salt |
2 tablespoons parmesan cheese, grated |
1 tablespoon olive oil |
1 pinch sugar, pinch |
1 pinch pepper |
Directions:
1. In small saucepan of simmering water, poach tofu for 2 minutes; drain, chop coarsely and let cool.
2. In blender, blend lemon juice, mustard, garlic, anchovy, salt, sugar and pepper.
3. With blender running, gradually add tofu, cheese and oil.
4. Transfer to small jar and refrigerate covered, for up to 2 days.
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