Look on just about any restaurant menu and you’ll probably see a classic caesar salad on the menu. That’s because Caesar salad has a large fan base, particularly the caesar salad dressing that coats all the greens.
A typical Caesar salad recipe is made with romaine leaves, croutons, and Caesar dressing. Some restaurants will swap out the romaine in favor of darker greens like kale or add chicken to create a chicken caesar salad, but the caesar dressing is usually a must.
The Caesar salad dressing is what gives the salad its iconic name and garlicky flavor. It often has a rich, creamy texture that can make even salad-adverse people eat their greens.
This Caesar dressing recipe is very similar to the original in flavor and texture, but we’ve lightened it up a bit to make it healthier. You can make this Caesar salad dressing recipe just as quickly as you would the original, but you’ll need to make one important swap when it comes to the ingredients used.
To create this Caesar salad dressing recipe, you’ll need to use Greek yogurt instead of mayonnaise. Traditional Caesar dressing is made with a blend of egg yolks and oil (a.k.a. mayonnaise), but this can make Caesar dressing rich and indulgent.
The Greek yogurt will give you a lighter feel and consistency, but you’ll still have the same great flavors thanks to the rest of the ingredients, including garlic, lemon, anchovy paste, Dijon mustard, and parmesan.
Feel free to refrigerate any leftover Caesar dressing. Simply pack the dressing in an air-tight container and store in the fridge up to one week.