This dressing came of age in the 1950s, before healthy eating was a key concern. We updated it for the modern era, using reduced-fat mayonnaise, to make it a fitting choice for today.
1 cup mayonnaise >
1/3 cup reduced-fat mayonnaise plus 1/3 cup fat-free sour cream plus 1/4 cup fat-free (skim) milk
Nutritional Highlights
210 (before)
60 (after)
22 g (before)
4 1/2 g (after)
4 g (before)
1 g (after)
10 min |
1 hr 10 min |
8 servings (2 tablespoons each) |
1/3 cup reduced-fat mayonnaise
1/3 cup fat-free sour cream
1/4 cup fat-free (skim) milk
1/4 cup grated Parmesan cheese
2 teaspoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/8 teaspoon pepper
1 small clove garlic, finely chopped
1 to 2 anchovy fillets, finely chopped, if desired
1
In small bowl, mix ingredients until blended. Cover; refrigerate 1 hour to blend flavors. Store in refrigerator up to 2 days.
Short on time? Look for jars of chopped garlic in the produce department.
This dressing is delicious on a traditional Caesar salad of crisp romaine, but you could choose any combination of lettuce and veggies that you like to serve it with.
|
Nutritional Information
2 tablespoons each:
Calories 60 (Calories from Fat 40); Total Fat 4 1/2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 5mg; Sodium 160mg; Total Carbohydrate 3g (Dietary Fiber 0g, Sugars 1g); Protein 2g
% Daily Value
Vitamin A 0%; Vitamin C 0%; Calcium 6%; Iron 0%
Exchanges
1 Fat
Carbohydrate Choices
0
