A simple, delicious & good for you Greek Yogurt Caesar Dressing. Loaded in flavor & protein with no seed oils – go ahead and enjoy a healthy salad dressing (or veggie dip)
It's Time To Move On & Away From The Seed Oils
We should all be trying to eat as whole as possible. This doesn't mean we have to eat & cook one hundred percent from scratch. It does mean we should be mindful of what we are eating and cook as much of our food as possible. No one is perfect, we try our best and try to do better each day.
As an almost daily salad eater, I've learned there were lots of things I didn't want or need hiding in my salad dressing. Seeing a random seed oil as the first or second ingredient was enough to completely turn me off. It's important to really start paying attention to ingredient labels.
Over the years I've learned to love making my own vinaigrettes and salad dressings.
I do keep refrigerated salad dressings from the produce section on hand as well. They're perfect for work, travel or days when you just don't want to make a dressing. Please read labels – because even the “better quality” or organic brands aren't always seed oil free. I recommend Bolthouse Farms Classic Balsamic.
Greek Yogurt – The Perfect Base for Creamy Salad Dressings
Greek yogurt makes a great base for salad dressings.
First, it's already thick & creamy. This eliminates the need for mayo, excess oils & heavy creams.
Greek yogurt really seems to just absorb all the flavors you combine into it. After making this dressing many, many times – I feel less is more. I started heavy with garlic, vinegar & anchovy – because that's what you need to achieve maximum flavor with oil & vinegar based dressings. This is definitely not the case with Greek Yogurt.
Finally, it's loaded in protein so we're adding extra nutritional value to salads that will seriously fill you up!
Ingredients & Prep for Greek Yogurt Caesar Dressing
Ingredients are pretty straight forward, but I'll add a few notes.
- You'll notice that I use white wine vinegar in this recipe instead of lemon juice (as a Caesar dressing usually calls for). Reason being, Greek yogurt already has a tang to it. When adding lemon juice, the tanginess from the yogurt and the lemon were overbearing.
- Anchovy paste just makes life easier. I used to add whole anchovies in this dressing and throw it all in a mini food processor. I like keeping life simple, and realized this dressing is easily made in a bowl with a whisk (less cleanup – yay) Plus, I prefer the parmesan remains in it's form, not annihilated in the food processor.
- If you don't like Greek yogurt, or don't have any on hand – feel free to use plain yogurt.
- As I mentioned, the yogurt really absorbs all the ingredient flavors. Start with this recipe as a base and customize to your own tastes.
- Pretty typical with salad dressings – but I'll still mention it. This Greek Yogurt Caesar Dressing is best made ahead of time and allowed to sit & blend for a few hours.
- This dressing is thick! I use it as a dressing & veggie dip. If you'd like it a little thinner, add 1-2 tablespoons of water or milk to the dressing.
Hope you enjoy!
Greek Yogurt Caesar Dressing
- 3/4 cup Greek yogurt
- 1/4 cup shredded Parmesan cheese
- 1 clove garlic minced
- 1 tablespoon white wine vinegar
- 1 tablespoon extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon anchovy paste
- 1/4 teaspoon Worcestershire sauce
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
- Add all ingredients in a mixing bowl. Whisk until thoroughly combined.
- Dressing is best if made at least an hour or two ahead, allowing time for flavors to blend.
- Store dressing covered in fridge. Use within 3-4 days.