Caesar Salad Dressing Recipe- no raw eggs
Shared by: Karen
1.5 Points Per Serving
Try this one- it's from Moosewood Restaurant Cooks At Home and it's really good.

2 hard boiled eggs
1/3 cup olive oil (preferably extra-virgin)
3 T. fresh lemon juice
1/2 tsp. salt
1 tsp. Dijon mustard
1 garlic clove, minced or pressed (I always use at least 2)
ground black pepper to taste

Peel and chop the hard-boiled eggs. Place all ingredients in a blender and puree until smooth. Covered and refrigerated, this dressing will keep for about 5 days. Per 2 oz serving: 217 cal., 3.8 g. protein, 22 g. fat, 1.7 g. carbohydrate, 336 mg sodium, 120 mg cholesterol

Caesar Dressing

3 tbsp olive oil
1 cloves raw garlic (chopped)
3 cloves roasted garlic (chopped)
2 tsp dry mustard
2 tsp vegetarian Worchestershire sauce
2 tbsp white vinegar
1 tbsp lemon juice
1 tspn fresh ground pepper

I use a braun hand blender for this but you could use any blender or just mix in a bowl with a whisk. Put oil, garlic, dry mustard and pepper in first and mix. Slowly add vinegar, worchestershire and lemon juice. Last put in pepper to taste. Whip it up until creamy. Serves 4 to 6