Diet Caesar dressing
Votes: 6
Time: 10 min.
This dressing lets you enjoy your favorite Caesar salad without the guilt of extra calories. It's also perfect for vegetarians, as it's egg- and anchovy-free. The olive oil is reduced to just two tablespoons, but the dressing yields a silky texture similar to a traditional Caesar dressing. This is all thanks to the soft tofu, which is blended with Parmesan and spices. Drizzle the dressing over the lettuce leaves, and your diet Caesar salad is ready.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup silken tofu
- 50 g diced Parmesan
- 2 cloves of garlic
- 2 tablespoons Dijon mustard
- 1.5 tsp white wine vinegar
- 1.5 tsp Worcestershire sauce
- A pinch of coarse salt
- A pinch of freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
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Recipes with similar ingredients: tofu, Parmesan cheese, Dijon mustard, Worcestershire sauce, wine vinegar
Cooking the dish according to the recipe:
- Starting at the lowest speed, chop the cheese cubes in the blender until they settle to the bottom of the bowl. Gradually increase the speed. Add the garlic and chop.
- Then add the mustard, white wine vinegar, Worcestershire sauce, salt and black pepper, and tofu to a blender and blend until smooth. With the blender running, gradually pour the olive oil into the vortex. Add more or less olive oil to achieve a salad dressing consistency.
Exit: 1 tbsp.
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