Greek Yogurt Caesar Salad Dressing
This Greek yogurt Caesar dressing is a breeze to whip up and doesn't need raw eggs! Creamy and tangy, enjoy a plateful of Caesar salad at home any time!
caesar salad dressing
Lisa from A Day in the Kitchen
plain Greek full-fat yogurt
extra-virgin olive oil
Juice of ½ lemon
(or 2 anchovy filets, finely minced)
grated or finely minced
fresh grated Parmesan cheese
Whisk together all ingredients except Parmesan cheese.
Stir in Parmesan cheese. Adjust salt and pepper and seasonings as necessary to taste.
Keeps for about 1 week in a jar in the refrigerator.
I used full-fat Greek yogurt, but this recipe should also work with low-fat versions.
If you don't want to use anchovies or can't find them, capers also work. Just make sure to mince them finely before stirring into the dressing.
Fish sauce is also a perfectly good stand-in if you do not have anchovies or capers on-hand.
Stir Caesar dressing before adding to lettuce.
Also makes a nice dip for veggies, chicken nuggets, or fish sticks.
Spread it on bread slices to give a flavor boost to your sandwiches.
Spread it on buns for your homemade burgers.