Ingrid's Caesar Salad Dressing
"This caesar salad dressing is always a hit! Prepare at least 4 hours in advance for best taste. No egg whites means you can make this dressing and keep it in the fridge for up to 5 days, and it only gets better with time! For extra presentation serve with croutons, cubes of avocado flesh, and grated parmesan Cheese. 1/4 teaspoon anchovy paste optional. Leftover dressing makes good dip for fresh veggies as a snack (Just maybe not at work due to the awesome amount of garlic!)"
Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Blue Cheese | 1 oz (28g) | 100 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Salad Dressing | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup mayonnaise
- 1/4 cup extra virgin olive oil
- 3 tablespoons grated Parmesan cheese
- 2 tablespoons blue cheese salad dressing
- 1 tablespoon red wine vinegar
- 3 cloves garlic, minced
- 1 teaspoon lemon juice
- 1/2 teaspoon dry mustard
- 4 dashes Worcestershire sauce
- 2 dashes hot pepper sauce (such as Tabasco®)
- 1 pinch cayenne pepper
- salt and pepper to taste