Ingrid's Caesar Salad Dressing

Ingrid's Caesar Salad Dressing

63 Reviews 1 Pic
  • Prep

    10 m
  • Ready In

    4 h 10 m
Recipe by  MommyKirsten

“This Caesar salad dressing is always a hit! Prepare at least 4 hours in advance for best taste. No raw egg means you can make this dressing and keep it in the fridge for up to 5 days, and it only gets better with time! For extra presentation serve with croutons, cubes of avocado flesh, and grated Parmesan cheese. Leftover dressing makes good dip for fresh veggies as a snack (Just maybe not at work due to the awesome amount of garlic!)”

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Adjust Servings

Original recipe yields 1 cup



  1. Beat together the mayonnaise, olive oil, Parmesan cheese, blue cheese dressing, vinegar, garlic, lemon juice, dry mustard, Worcestershire sauce, hot pepper sauce, cayenne pepper, salt and pepper, and anchovy paste (if using) in a bowl until well blended.
  2. Cover and refrigerate for 4 hours before serving.

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Reviews (63)

Rate This Recipe
Sarah Jo

Sarah Jo

I did not add the prepared blue cheese dressing only because I don't normally have that kind of dressing on hand. I did up the fresh parmesan to 1/4 cup and I also used reduced fat mayonnaise. I made no other changes. This dressing was just enough to cover my Macaroni Caesar Salad without drowning it in dressing and the flavor was wonderful. Very, very good. I'll use this dressing again, only I will take the submitter's suggestions and make it ahead of time for the best flavor.



I will never buy Caesar Dressing again! I used 2 tablespoons of actual blue cheese instead of blue cheese dressing. DELICIOUS!



While this may be a tasty salad dressing, but I don't think ti should be called "Caesar".

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Amount Per Serving (8 total)

  • Calories
  • 193 cal
  • 10%
  • Fat
  • 20.5 g
  • 32%
  • Carbs
  • 1.5 g
  • < 1%
  • Protein
  • 1.2 g
  • 2%
  • Cholesterol
  • 8 mg
  • 3%
  • Sodium
  • 220 mg
  • 9%

Based on a 2,000 calorie diet



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Green Goddess Salad Dressing


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