Caesar Salad Dressing
|Red wine vinegar||4 Tablespoon|
|Garlic/1 tsp.crushed garlic in a jar||2 Clove (10 gm), crushed|
|Dijon mustard||2 Teaspoon|
|Anchovy paste||2 Teaspoon (comes in a tube)|
|Salt||1⁄2 Teaspoon (optional)|
|Ground pepper||1⁄4 Teaspoon (more if you prefer)|
|Fat free chicken broth||3⁄4 Cup (12 tbs)|
|Butter buds||1⁄2 Cup (8 tbs) (liquid)|
|Fat free parmesan cheese||1⁄4 Cup (4 tbs) (Alpine Lace)|
Combine Egg Beaters, vinegar, and next five ingredients in a container of an electric blender; top with cover, and process 10 seconds.
With blender running, gradually add chicken broth, Parmesan cheese, and Butter Buds in a slow steady stream.
Cover and chill thoroughly.