Ingrid's Caesar Salad Dressing

Name: Ingrid's Caesar Salad Dressing
Prep time: 10 min
Yield: 8
Ingredients: 1/2 cup mayonnaise; 1/4 cup extra virgin olive oil; 3 tablespoons grated Parmesan cheese; 2 tablespoons blue cheese salad dressing; 1 tablespoon red wine vinegar; 3 cloves garlic, minced; 1 teaspoon lemon juice; 1/2 teaspoon dry mustard; 4 dashes Worcestershire sauce; 2 dashes hot pepper sauce (such as Tabasco®); 1 pinch cayenne pepper; salt and pepper to taste; 1/4 teaspoon anchovy paste (Optional)

⏱️ Ready in 10 min 🥄 Prep 10 min 👥 8 servings 👁️ 12 views

This Caesar salad dressing is always a hit! Prepare at least 4 hours in advance for best taste. No raw egg means you can make this dressing and keep it in the fridge for up to 5 days, and it only gets better with time! For extra presentation serve with croutons, cubes of avocado flesh, and grated Parmesan cheese. Leftover dressing makes good dip for fresh veggies as a snack (Just maybe not at work due to the awesome amount of garlic!)

★ ★ ★ ★ ★ — (0 ratings)

⬇️ Jump to Recipe

🔗 Recipe adapted from AllRecipes

#Salad #Caesar Salad #Under 1 Hour #Under 30 Minutes #Under 15 Minutes #Lunch

📊 At a Glance

Prep 10 min

Serves 8

Difficulty Hard

Nutrition Facts

Servings per recipe 8

Serving size 1 serving

Amount per serving

Calories 193

% Daily Value*

Total Fat 20.5g 26%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 172mg 7%

Total Carbohydrate 1.5g 1%

Dietary Fiber 0g 0%

Total Sugars 0.3g

Protein 1.2g 2%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Beat together the mayonnaise, olive oil, Parmesan cheese, blue cheese dressing, vinegar, garlic, lemon juice, dry mustard, Worcestershire sauce, hot pepper sauce, cayenne pepper, salt and pepper, and anchovy paste (if using) in a bowl until well blended. Cover and refrigerate for 4 hours before serving.