This dressing is the best!! My husband loves this salad dressing SO much!  He uses it on so many things…just because it adds so much flavor and gives him the salt he often craves.  I like this dressing as one does not need a raw egg.  I always used to make this one (click here), but I believe in future this is my Caesar dressing of choice.  It lasts a few weeks in the refrigerator - makes 1 1/2 cups!

2 tbsp mayonnaise (30 mL)
2 tsp Dijon mustard (10 mL)
2 tsp lemon juice (10 mL)
1 tsp crushed garlic (5 mL)
1/tsp salt (2 mL)
1/tsp black pepper (2 mL)
1/cup grated Parmesan cheese (75 mL)
  (the kind in a can)
1 cup light-tasting olive oil (250 mL)

In blender, combine mayonnaise, Dijon mustard, lemon juice, garlic, salt and black pepper; blend.  Add Parmesan cheese; blend.  Through opening in lid slowly add olive oil while the blender is running at low speed.  Serve immediately and refrigerate leftovers. 

Helpful Hint:  This dressing should last 2 weeks in the refrigerator.

Yield:  11/cups (375 mL)
1 tbsp per serving
94.9 calories
0.6 g protein
10.4 g fat
0.0 g fiber
0.2 g net carbs