Ceasar Salad Dressing

**Windex** · 01-29-2012, 11:37 AM

Just my own take on the dressing. When made from scratch it's actually pretty good on the macros and adding chicken makes for a great pro/fat meal that is very mobile and doesnt require microwaving.

Ingredients:

1 Cup Extra Light EVOO
1 Cup Canola Oil
2 Whole Eggs
2 Egg Whites [Can substitute for 2 additional whole eggs depending on how creamy you like it]
1 Lemon
4-6 Cloves of Garlic
Salt and Pepper
1.5 Tablespoons of Dijon Mustard

[Optional, 1-2 Tablespoons of "35% Whipping Cream" - next to all the Dairy @ costco, going this route adds about 1g of fat per tablespoon to the dressing]

[Variation = 1.25 Cups EL EVOO + 0.75 Cups Canola]

Directions are pretty straight forward. In a blender/food processor blend the garlic till its almost like a paste/spread (usually "crush ice" mode does this well), then add the rest of the ingredients and blend. You can add more/less garlic depending on preference. Usually 1 lemon squeezed is enough for the taste. Makes ~ 600 mL of dressing.

Rough macros are : 8g of Fat and 65 calories per Tablespoon (Less than 1g of Carbs and Protein per Tablespoon), Using the variation for oil, 8g of fat is roughly broken down into 2g from the Eggs, 5g from EVOO, and 3g from Canola Oil, so overall a great source of healthy fats.

Entire dressing therefore gives about 40 tablespoons/servings, so if you plan on only using say 2 TBSP/day, id cut the the recipe in half so instead of a 20 day supply you have a 10 day supply which won't spoil.