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No Guilt Caesar Dressing

Recipe By Alton Brown
Serving Size : 4

2 ounces Parmesan cheese, cubed
2 cloves garlic
2 tablespoons Dijon mustard
5 1/2 teaspoons white wine vinegar
5 1/2 teaspoon Worcestershire sauce
1 Pinch kosher salt
1 Pinch freshly ground black pepper
1 cup tofu, silken soft
2 tablespoons extra-virgin olive oil

Starting on the lowest speed, chop the cheese cubes in the blender jar until it settles into the bottom of the jar, gradually increasing the speed. Add the garlic down the chute and chop until minced. Next, add the mustard, white wine vinegar, Worcestershire sauce, salt and pepper, and tofu to the blender and blend until smooth. While the blender is running, drizzle olive oil down the middle of the vortex that has formed. Add more or less of the olive oil and blend until it reaches salad dressing consistency.

Yield: 1 cup
Prep Time: 10 minutes
Difficulty: Easy
Recipe courtesy of Alton Brown

Per Serving (excluding unknown items): 186 Calories; 14g Fat (67.1% calories from fat); 11g Protein; 4g Carbohydrate; 1g Dietary Fiber; 11mg Cholesterol; 459mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 2 Fat; 0 Other Carbohydrates.

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