Reduced Fat Caesar Dressing
Notes
1/4 cup mayo
1/2 cup nonfat Greek yogurt
3 cloves garlic
4 whole anchovies (whole equals 2 filets)
1 tsp. Worcestershire sauce
1 tsp. Dijon mustard (I used whole grain)
1 - 1 1/2 Tbsp. fresh lemon juice
1/4 cup Pecorino Romano, grated
1 - 2 Tbsp. unsweetened almond milk, to loosen to desired consistency
Salt and freshly ground black pepper to taste
Add the smaller amounts of the lemon juice and almond milk to a blender, reserve rest for adjusting taste after rest of ingredients are included. Add the rest of the ingredients to the blender. Pulse until dressing is well combined and smooth. Add salt and pepper to taste and adjust the lemon juice and almond milk as needed.
Place in the fridge for at least 30 minutes before using to allow time for flavors to meld.
Stores well in the fridge for 4 to 5 days.
Makes 1 cup.
