Recipe for Caesar Salad Dressing, Low Cal


1/3 cup tofu
2 tablespoon lemon juice
1 1/2 teaspoon dijon mustard
1 each garlic clove, minced
1 teaspoon anchovy paste, or anchovy
1/4 teaspoon salt
1 pinch sugar, pinch
1 pinch pepper
2 tablespoon parmesan cheese, grated
1 tablespoon olive oil


In small saucepan of simmering water, poach tofu for 2 minutes; drain, chop coarsely and let cool. In blender, blend lemon juice, mustard, garlic, anchovy, salt, sugar and pepper. With blender running, gradually add tofu, cheese and oil. Transfer to small jar and refrigerate, covered, for up to 2 days. Makes 1/2 cup.

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