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| Home -> [Appetizers, Dressings, Salads] -> [Caesar salad dressing, low cal Recipe] |
Caesar salad dressing, low cal
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| Artist: |
_ |
Yield: |
8 |
| Categories: |
Appetizers, Dressings, Salads |
Rating: |
0 |
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Ingredients:
| 1/3
| cup | Tofu | | 1 1/2
| tsp | Dijon mustard | | 1
| tsp | Anchovy paste, or anchovy | | 2
| tbsp | Parmesan cheese, grated | | 1
| pinch | Sugar, pinch | | 2
| tbsp | Lemon juice | | 1
| | Garlic clove, minced | | 1/4
| tsp | Salt | | 1
| tbsp | Olive oil | | 1
| pinch | Pepper |
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Procedures:
| 1 | In small saucepan of simmering water, poach tofu for 2 minutes; drain, chop coarsely and let cool. | | 2 | In blender, blend lemon juice, mustard, garlic, anchovy, salt, sugar and pepper. | | 3 | With blender running, gradually add tofu, cheese and oil. | | 4 | Transfer to small jar and refrigerate, covered, for up to 2 days. | | 5 | Makes ?cup.?per t: about 30 calories; 1 g protein, 3 g fat; 1 g carbohydrate |
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