I made this nice Caesar dressing today, and wanted to put down the recipe for all (and so I know where to find it again). I know you can buy these commercially with low carb count, but I like to know there is no sugar, preservatives, etc, and this is SO simple

1 cup Virgin cold pressed olive oil (or oil of choice)
2 large eggs
1/2 cup shredded parmesean cheese
1 small tin of Anchovies in Oil
3.5 Tablespoons Lemon Juice
3 cloves garlic pressed
1 packet of Splenda
1/2 teaspoon fresh ground pepper
1/2 teaspoon dried parsley flakes
1/2 teaspoon dry mustard
1.5 tablespoons Creamed Horseradish

Method: Throw everything into blender with 1/4 cup of the oil.. Combine to a creamy consistency and slowly pour the remainder of the oil into the mixure. Makes approximately two cups. I estimate about .5g carbs per tablespoon.

Enjoy
Kim

I love to compare recipes!

here's mine:

1 cup cold pressed virgin olive oil
1 tablespoon of anchovy paste
2 large egg yolks -or- 1 double yolk egg
2 cloves garlic, grated into pulp
4 Tablespoons Lemon Juice
1 teaspoon Worcestershire sauce
1/4 cup grated parmesean cheese
fresh ground pepper

I can't be bothered to take out the blender, so I use anchovy paste instead of the whole ones-- just wisk all the ingredients together. Mix into romaine leaves with hands until well coated and garnish with more parmesagne. (Add all those goodies like grilled chicken, steak, or shrimp, boiled eggs, bacon, etc!)

The dressing is also about .3g carbs per tablespoon.

I had great success eating alot of ceasar salad when I first tried losing weight the low carb way. I was always concerned about using raw egg and about how long it would keep in the fridge.

I normally keep the dressing around four days, but am not sure what the official time is for raw eggs. The garlic and lemon juice have some preservative qualities, so that may help, but I also never leave it out to get room temperature.

I looked for the cold pressed virgin olive oil in Overwaitea today, I couldn't find it. What is the difference between this and other olive oils?

Cold-pressed is the best kind of olive oil because it keeps all its fruity taste and healthful qualities that are destroyed if pressed by heat-generating machine presses. The extra virgin (first pressing) olive oils are usually cold pressed and a greenish hue rather than deep gold.