Caesar Salad Dressing, Low Cal

Recipe Ingredients

1/3 cup	78ml	Tofu
1 1/2 teaspoons	7.5ml	Dijon mustard
1 teaspoon	5ml	Anchovy paste - or anchovy
1		Sugar - pinch
2 tablespoons	30ml	Parmesan cheese - grated
2 tablespoons	30ml	Lemon juice
1		Garlic clove - minced
1/4 teaspoon	1.3ml	Salt
1		Pepper
1 tablespoon	15ml	Olive oil

Recipe Instructions

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.

Source:
Byron Howes

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