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Change up a traditional Caesar salad dressing by replacing some of the oil with yogurt. Use pasteurized eggs to give yourself piece of mind as you are enjoying your creamy salad.
By Kira Vosk
What makes these eggs eggstra special? Safest Choice Eggs are pasteurized, so they taste great and are safe for all your favorite egg dishes! The Safest Choice all-natural, gentle water bath pasteurization process eliminates the risk of Salmonella in eggs without changing the nutrition or flavor. Now you can safely enjoy your favorite styles and recipes. At 6 grams protein each, Safest Choice eggs are a perfect complement to your fitness routine. They’re packed with all-natural egg nutrition, high-quality protein, economic versatility, and convenience. The Safest Choice all-natural pasteurization process eliminates the risk of Salmonella in eggs before the eggs even enter your kitchen.
So that said, I am making homemade skinny caesar salad n’ dressing and won’t have to worry about unsafe salmonella in the recipe!
Lighten up a traditional Caesar salad dressing by replacing some of the oil with fat-free yogurt. 
An EGG For Every Occasion — Caesar Salad with Yogurt
- Total Time: 11 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
A lighter take on a classic! Creamy yogurt replaces some of the oil in this Caesar dressing, making it a lighter yet still satisfying salad.
Ingredients
- 1 Safest Choice Egg
- 1/3 cup plain fat-free yogurt
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 2 teaspoons red wine vinegar
- 2 teaspoons Worcestershire sauce
- 1 teaspoon anchovies or anchovy paste
- 1 teaspoon Dijon mustard
- 1/4 tsp freshly ground pepper
- 1 garlic clove minced
Instructions
- Combine all ingredients in a bowl and stir well with a whisk.
- Coddle egg by heating 3 cups of water to boiling (212°F/100°C).
- Drop in egg (still in shell) and let stand for 1 minute.
- Remove egg from water and let cool.
- Once cooled, crack open and whisk egg into dressing until thoroughly blended.
- Mash desired amount of anchovies and whisk them into the dressing. Set aside a few for garnish if desired.
- Place torn lettuce leaves in a large bowl.
- Pour dressing over the lettuce and toss lightly.
- Add the grated cheese, garlic croutons, and freshly ground pepper; toss.
- Serve immediately.
Notes
- For a richer flavor, use full-fat plain yogurt instead of fat-free.
- If you don’t have anchovies, substitute 1/2 teaspoon of fish sauce for a similar umami flavor.
- Store leftover dressing in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 1 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5
- Sodium: 300
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 15
- Fiber: 2
- Protein: 8
- Cholesterol: 100
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Frequently Asked Questions
How do I make a Caesar dressing with yogurt instead of raw egg?
Whisk together plain Greek yogurt, lemon juice, garlic, Worcestershire, Dijon, and Parmesan until smooth. The yogurt gives the dressing its creamy body and a slight tang that works well with the anchovies.
What egg preparation works best on a Caesar salad?
A soft-boiled egg with a just-set white and a jammy yolk is a practical choice because the yolk adds richness to the dressing when broken over the salad. A poached egg is another good option if you want a cleaner presentation.
Does yogurt-based Caesar dressing taste noticeably different from the classic?
It is lighter and slightly more tangy than a traditional emulsified egg-and-oil dressing, but the anchovies, garlic, and Parmesan still drive the core Caesar flavor. Most people eating it would not immediately notice the swap.
