Filed under: Food and Recipes, Side Dishes | Tags: caesar salad dressing, homemade caesar salad dressing, light caesar salad dressing
I can hardly believe it; another year has come and gone again.
WordPress sent me a little note about this blog over the past year, and I thought this little factoid was pretty cool:
A Boeing 747-400 passenger jet can hold 416 passengers. This blog was viewed about 1,600 times in 2010. That’s about 4 full 747s.
Not bad, huh?
I feel very promising about this year. I spend the day getting back on the proverbial horse with Weight Watchers, organized my pantry, fridge, and freezer, and went grocery shopping for the week. Chicken is simmering on the stove now, which only seems proper for the first Sunday night of the year.
Undoubtedly, you find yourself stuffed after all those holiday eats, and need a slight cleanse. I do. My body is craving leafy green vegetables and a few healthful salads.
I made a Weight Watchers version of Ceasar Salad dressing a few weeks ago, and was amazed at the taste. It’s utterly delicious. So, to finish off the chicken through the week, and to get back on track with my eating habits, I thought I’d make another batch and have chicken caesar salads for lunches.
This salad dressing is a cinch to make in the food processor, stores nicely in a bottle in the fridge, and like I said, tastes pretty amazing. I haven’t calculated the new points of this dressing, but with the old WW style points, it was one point a serving!
Here’s to a great 2011!
Ceasar Salad Dressing
Recipe Courtesy of weightwatchers.com
2 large Egg(s), raw
6 average Fish, anchovy, canned in oil, drained
5 Tbsp Juice, lemon, fresh
¼ cup(s) Chicken broth, canned
2 tsp Dijon mustard
1 medium Garlic, fresh
½ tsp Salt, table
¼ tsp Pepper, black
⅓ cup(s) Oil, olive
6 Tbsp Cheese, parmesan, grated
1. Bring a small pot of water to a boil; turn off heat and carefully add eggs to pot. Let eggs stand in hot water for 3 minutes; cool under cold, running water.
2. Meanwhile, place anchovies, lemon juice, broth, mustard, garlic, salt and pepper in bowl of a food processor; process until a thick dressing forms. Add eggs; process until incorporated.
3. Pour oil into dressing in a steady stream, whisking to combine. Add cheese; blend thoroughly. Yields about 1 tablespoon per serving.
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