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Everyone should know how to make Caesar Salad Dressing, and besides that, there is something extremely satisfying about making anything from scratch.
This classic Caesar dressing is so easy to make and will transform any boring salad into a wonderful dish that you just can't stop eating!
To serve, drizzle this Caesar Salad Dressing over some lettuce and chicken or serve with any proteins like baked salmon, steak or pork tenderloin.
Is Caesar Salad Dressing Keto?
Homemade Caesar salad dressing is low in carbs and keto-friendly, however, some restaurants will use ready-made products that contain added starches and/or sugar. If you're following a low-carb or keto diet, make sure you ask before ordering.
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Hands-on Overall
Serving size 2 tbsp/ 30 ml
Nutritional values (per 2 tbsp/ 30 ml)
Net carbs1 grams
Protein1.4 grams
Fat19 grams
Calories178 kcal
Calories from carbs 2%, protein 3%, fat 95%
Total carbs1.1 gramsFiber0.1 gramsSugars0.3 gramsSaturated fat3 gramsSodium164 mg(7% RDA)Magnesium3 mg(1% RDA)Potassium35 mg(2% EMR)
Ingredients (makes about 1 1/3 cups/ 320 ml)
- 1 cup paleo mayonnaise (220 g/ 7.8 oz) - you can make your own
- 3 cloves garlic, crushed
- 3 jarred anchovy fillets, finely chopped or 1 tbsp anchovy paste
- 2 tbsp fresh lemon juice (30 ml)
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce or coconut aminos (15 ml)
- 4 tbsp grated Parmesan cheese or any Italian-style hard cheese (20 g/ 0.7 oz)
Instructions
- Peel and crush the garlic. If using whole anchovies, chop them as finely as you can to create paste.
- Place all of the ingredients in a mason jar. Cover with a lid and shake until well combined. Shake until well combined. For smoother texture you can place the ingredients in a food processor and process until smooth.
- Store in the fridge for up to a week. Shake well before drizzling over salads.
Ingredients
- 1 cup paleo mayonnaise (220 g/ 7.8 oz) - you can make your own
- 3 cloves garlic, crushed
- 3 jarred anchovy fillets, finely chopped or 1 tbsp anchovy paste
- 2 tbsp fresh lemon juice (30 ml)
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce or coconut aminos (15 ml)
- 4 tbsp grated Parmesan cheese or any Italian-style hard cheese (20 g/ 0.7 oz)
Instructions
- Peel and crush the garlic. If using whole anchovies, chop them as finely as you can to create paste.
- Place all of the ingredients in a mason jar. Cover with a lid and shake until well combined. Shake until well combined. For smoother texture you can place the ingredients in a food processor and process until smooth.
- Store in the fridge for up to a week. Shake well before drizzling over salads.
Nutrition (per serving, 2 tbsp/ 30 ml)
Calories178kcal
Net Carbs1g
Carbohydrates1.1g
Protein1.4g
Fat19g
Saturated Fat3g
Fiber0.1g
Sugar0.3g
Sodium164mg
Magnesium3mg
Potassium35mg
Detailed nutritional breakdown (per 2 tbsp/ 30 ml)
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