Recipe by Rorie Weisberg

Creamy Caesar Salad

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Parve Parve
Medium Medium
6 Servings


- Egg

When you are working on tuning in to your hunger cues, do your best to ensure that you are eating a balanced diet, full of healthy proteins, fats and carbohydrates. This salad and its dressing will balance out any protein with a combo of veggies and healthy fats in the dressing. It is hard to find really clean options for creamy dressings, but this is one of them! The arugula in this recipe might taste bitter to some, but it has a unique flavor that’s pleasing to the palate. I usually use half arugula and half mixed greens, but include it to taste. When I make this salad, I try to use tricolor cherry tomatoes. It adds a pop of color to the salad that makes it even more appealing. The avocado in the salad is just because I’m hooked on avocado! Change it up as you like – it’s the dressing that’s the wow here.



  • 2 cups mixed greens

  • 2 cups arugula (or replace with greens of your choice)

  • 12 cherry or grape tomatoes, sliced in half

Full ‘N Free Caesar Dressing

  • 2 eggs at room temperature (buy pasteurized eggs or pasteurize them yourself by holding the egg in140°F/60°C water for four minutes)

  • 2 cups avocado oil or Gefen Olive Oil (olive oil has a very strong taste)

  • 1/4 cup Tonnelli Apple Cider Vinegar

  • 2 cloves fresh garlic or 1 and 1/2 teaspoons garlic powder

  • 2 teaspoons salt (or more to taste)

  • 1 teaspoon pepper

  • 2 to 3 tablespoons water

  • 1 teaspoon lemon pepper (optional)


Make the Dressing


In the bowl of a food processor fitted with the S blade, beat eggs at medium speed for three to five minutes. Add oil in a steady stream and continue to beat until a thick mayonnaise is produced.


With the food processor on low-medium speed, drizzle in apple cider vinegar and pulse until incorporated. Add garlic, salt and pepper and mix until incorporated.


Add water to thin to desired thickness. Dressing will thicken once it is refrigerated.


This dressing keeps in the fridge for up to 10 days.  

Prepare the Salad


Combine salad ingredients in a large serving bowl. Pour over desired amount of dressing and toss to coat; serve immediately.

Creamy Caesar Salad

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Ann M S
Ann M S
1 year ago

Haven’t tried this recipe yet, but I often make another Caesar dressing instead of eggs I substitute 1/4 cup of mayonnaise. Great alternative, used it one day when I ran out of eggs and have never made it any other way,

D. Schiff
D. Schiff
1 year ago

Is it possible to use regular vinegar instead of apple cider vinegar?

Reply to  D. Schiff
1 year ago

Sure, but regular vinegar is usually stronger so you may want to use a little less.

ra ja
ra ja
2 years ago


This recipe looks great! But is there anyway to make it with less fat? More like low fat mayo?


Reply to  ra ja
2 years ago

The recipe makes a big batch, but you can’t really replace any of the items or it wouldn’t come out the same.

Test user Last name
Test user Last name
6 years ago

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