Food, Recipe

Caesar Salad Dressing

Salad season has arrived. In Iowa, the temperatures are high 80s and 90s and we are surrounded with an abundance of fresh produce. The perfect conditions for salads. I eat salads, not to be healthy, but because they are refreshing and delicious. I am telling you right now, the following salad dressing recipe is the epitome of delicious, NOT the epitome of health.

My husband and I ate this particular dressing in a chicken Caesar salad. If you want an idea of how to serve it here is what I did. I butterflied a chicken breast, seasoned with salt, pepper and garlic powder. I cooked the chicken in a sauté pan over medium heat with nonstick spray. The chicken breast cooked through in a few minutes, but I needed to cover it to get the inside to cook through without burning the edges. I then proceeded to make some homemade croutons. I had previously chopped and washed some romaine lettuce. I added some sliced cherry tomatoes and a shaved parmesan mix. This salad was yummy and delicious, my husband and I thoroughly enjoyed it. The dressing makes more than enough for a few salads. This recipe was adapted from Chrissy Teigen’s Cravings cookbook.

Salad - 1.jpg

Caesar Salad Dressing

  • Servings: about 2 cups of dressing
  • Difficulty: Easy
  • Print


-1 cup of mayonnaise

-4 cloves of garlic

-1 1/2 cups of grated parmesan

-1 lemon, juiced

-1 tablespoon Dijon mustard

-1 teaspoon Worcestershire sauce

-1/4 teaspoon salt

-1/4 teaspoon black pepper


  1. Roughly chop the garlic cloves.
  2. In the bowl of a food processor, add all the ingredients and blend until smooth, adjust seasoning to taste. Refrigerate until using.

This recipe may be quite salty depending on your cheese, you might want to add the salt after tasting to see if it is salty enough without.

If you do not have a food processor, finely chop the garlic and mix the ingredients together.


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