Greek Yogurt Caesar Dressing
I show this dressing with a salad but you can obviously use this dressing for just about anything! Dressing recipe yields a little more than 2 cups. If wanting less, simply half the recipe.
Ingredients
- 4 anchovy fillets
- 2/3 cups low-fat or nonfat Greek-style yogurt + more if desired
- 2 cloves garlic minced
- 1 to 3 tablespoons lemon juice to taste, depending on how much acidity you desire
- 4 teaspoons Worcestershire sauce
- 2 tablespoons avocado or extra virgin olive oil if desired
- 1/4 cup Parmesan cheese grated + more if desired
- salt and pepper to taste
For the salad:
- romaine lettuce chopped, or left whole
- tomato slices
- grilled chicken cubed or sliced
- anchovy fillets optional
- Parmesan cheese shaved, for garnish
Instructions
- Using a medium sized bowl and a wooden spoon (or handle of your whisk), mash, smash or chop up the anchovy fillets to your desired consistency. Add in the yogurt, garlic, lemon juice and Worcestershire sauce. Whisk until smooth.
- Whisk in the avocado or olive oil (if using) and add the Parmesan cheese and season with salt and pepper. If you like a dressing with more texture, add more Parmesan cheese. If it needs to be thinner, whisk in a little oil or a touch more lemon juice. Mix together until well combined. Taste and adjust anything as needed.
- For the salad: place the romaine lettuce into your salad bowl, arrange tomatoes on top, top with grilled chicken breast and serve with the caesar dressing. Garnish with more Parmesan cheese and add a couple more whole anchovy fillets if desired. Enjoy!
- Store dressing in an airtight jar with lid or glass sealed container in the refrigerator. Best eaten within 4 to 5 days.