Caesar Salad III

Caesar Salad III


"A low-cholesterol Caesar salad that uses liquid egg replacement rather than actual eggs."


15 m servings 89 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 89 kcal
  • 4%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 4.4g
  • 1%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 486 mg
  • 19%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Wash the lettuce and dry the leaves well. Tear into 1 to 2 inch pieces, and transfer to a salad bowl.
  2. Using a food processor puree or pulverize the garlic. Add the lemon juice, mustard, anchovies, oil, liquid egg, pepper, parmesan cheese, and vinegar and mix well. Just before serving, toss the romaine lettuce with the dressing and top with croutons.
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  1. 12 Ratings


I really wish I would have checked the reviews before making this one. It tasted too vinegary and we ended up having to throw the whole thing out. Yuck.

Hmm...maybe it was me and my anchovies, but this was overwhelmingly salty and not thoroughly enjoyable.

Quick to prepare and very tasty. The dressing has a very appetizing flavor also.

I made this last night and cut the recipe for 2. The only change I made was to poach an egg and add to other ingredients. It was delicious! Thanks Jessica.

I make homemade Caesars at least twice a week and eat it whenever I go out. When I saw this recipe, I figured I would give it a shot. I didn't have the vinegar but tried the ground mustard and e...

Not your traditional dressing, very salty and very bland at the same time

This is a really good recipe. I think you could coddle the egg if you don't have egg substitute. Also, I use a little less anchovy because they can be really salty but delicious.

The best Caesar dressing I've found!