Healthy Caesar Salad Dressing

Who likes salad?

Me!

One thing I like is caesar salad, but the dressing can be so unhealthy.There is one recipe I use, but the day I was going to make it I didn’t have all the ingredients, so I had to start searching the internet.

This recipe comes from the blog Humorous Homemaking.

Ingredients:

  • 1 Jar with a tight fitting lid
  • 1 Clove of Garlic, minced (about 1/2 teaspoon)
  • 1 Tablespoon of Dijon Mustard
  • 1 Tablespoon of Lemon Juice
  • 1/2 Tablespoon of Worcestershire Sauce
  • 2 Tablespoons of Parmesan Cheese
  • 2 Tablespoons of Greek Yogurt
  • 1/4 Cup of Olive Oil
  • Dash of Salt and Pepper

Directions:

  1. Combine all the ingredients in a jar.
  2. Screw the lid on tight and shake the jar until all ingredients are combined.
  3. When finished serve immediately or save in fridge up to a week.

Thoughts After Cooking:

I thought it was fantastic.

It was fun shaking the jar and absolutely delicious on the salad.

For more salad recipes, go to Caesar Salad

For more salad dressings, go to Garden Pasta Salad with Bocconcini

Garden Pasta Salad with Bocconcini

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Thoughts before cooking:

So I was looking though the recipes in this magazine and I spotted this one. It  sounded absolutely delicious and I couldn’t wait to make it.

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Ingredients:

Dressing:

  • 1 Clove of Garlic
  • 1/2 Cup of Cherry Tomatoes (preferably mixed colors)
  • 3 Tablespoons of Red Wine Vinegar
  • 1/4 Cup of Fresh Basil
  • 1/3 Cup of Extra-Virgin Olive Oil
  • Salt
  • Pepper

Salad

  • Salt
  • 8 oz Campanelle or Fusilli Pasta (~4 Cups)
  • 1 Small Zucchini
  • 1.5 Cups of Halved Cherry Tomatoes
  • 1 Cup of Halved Bocconcini (Small Mozzarella Balls)
  • 1/4 Cup of Slivered Almonds or Pine Nuts, Toasted
  • 1/2 Cup of Basil, thinly sliced
  • Pepper

Directions

  1. Bring a small saucepan of water to boil; add the garlic and cook for two minutes.
  2. Remove the garlic and place in a blender with the cherry tomatoes, vinegar and basil; puree until smooth.
  3. With the motor running, add the olive oil in a slow, steady, stream and blend until smooth.
  4. Season with salt and pepper.
  5. Bring a large pot of water to boil, adding the pasta and cooking until al dente.
  6. Drain and rinse under cool water, shaking off the excess.
  7. Transfer the pasta to a bowl and toss with the dressing.
  8. Shave the zucchini into strips with a vegetable peeler or mandoline; halve the strips crosswise and add to the pasta.
  9. Add the tomatoes, bocconcini, pine nuts or almonds, and basil.
  10. Toss.
  11. Season with salt and pepper.
  12. Serve immediately or refrigerate, covered, up to 6 hours (bring to room temperature before serving.)

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Thoughts After Cooking:

It was phenomenal.

wow

I loved it!!!

loveitSupernatural

I took it to a potluck and it was gobbled up in like five mins.

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For more from Food Network Magazine, go to Broken Lasagna with Zucchini-Tomato Sauce

For more salad recipes, go to Happy 4th of July Triple Berry Salad

For more recipes, go to Mini Lemon Pancake Cookies