Greek Yoghurt Caesar Dressing

  • 3/4 cup 2-percent Greek yoghurt
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 1/4 cup grated Parmesan
  • 5 anchovies
  • 1 tablespoon olive oil
  • 1 tablespoon Dijon mustard
  • 1 small garlic clove, chopped
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground black pepper

Combine the yoghurt, lemon juice, Parmesan, anchovies, olive oil, mustard, garlic, oregano, 3/4 teaspoon salt and 1 teaspoon pepper in a blender or food processor and blend until smooth. Cover and chill for at least 30 minutes. The dressing will keep, refrigerated, for up to 3 days.

Per serving (3 tablespoons): Calories: 60; Fat: 4 g (Saturated: 1.5 g); Cholesterol: 5 mg; Sodium: 410 mg; Carbohydrate: 2 g; Fiber: 0 g; Protein: 4 g; Sugar: 1 g

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