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caesar salad

s
smtanen Dec 11, 2003 10:43 PM

does anyone have a good parve and lowfat caesar-type salad dressing?

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  1. b
    Beryl Apr 30, 2004 03:22 PM

    That's a tall order-kosher AND pareve AND low fat caesar dressing! Here it is: The Growers Co. has a caesar dressing which is OK (circle K, that is) pareve in a 12.6 fl. oz. (375 ml) size. The manufacturer is Millflow Spice Corp. of Lindenhurst, NY 11757. Their e-mail is info@millflowspicecorp.com. With a serving size of 2 tablespoons (30 ml), the calories are 35, and the calories from fat are 25. For those in the Washington DC metro area, this is available at Kosher Mart both in the original location on Rollins Ave. and in the new location on Boiling Brook Pkwy where Katz's was. Price: $2.99.

    1. g
      Goldie42 Jan 29, 2013 04:48 AM

      Just to let u and everyone else know that the Mauzone lite Caesar dressing is no longer being made. I called the company that makes it and they aren't making any more of the Mauzone dressings! Boo!

      2 Replies
      1. re: Goldie42
        h
        helou Jan 29, 2013 06:10 AM

        No Mauzone dressings at all, or just the Caesar Lite?

        1. re: Goldie42
          c
          cappucino Jan 29, 2013 02:46 PM

          Unbelievable. It is so well-liked.

        2. g
          GilaB Jan 29, 2013 07:00 AM

          When I serve Caesar salad to people who keep kosher, they're always amazed by how good it is. The secret is - don't make it pareve, and use the real recipe! Without the parmesan, anchovies, etc., it's just gloppy white stuff.

          1. g
            Goldie42 Jan 29, 2013 03:13 PM

            When I called Classic Cooking yesterday who distributes Mauzone, the person told me that Lite Caesar was not being made any longer as they were bringing out a new line. Today I found out that the truth of the matter is they are not making the dressing now before Passover! The new line is the Passover dressing!
            So now you don't have to sit shiva for the death of the dressing! It will be back after Passover !,

            1. gotcholent Jan 29, 2013 04:44 PM

              NEVER BUY DRESSINGS AGAIN!!! You can do so much better at home...I believe in you!

              Once again, against the better wishes of my Exec Chef, here's another one from our Vaults....Sharing is caring =-)

              Creamy - Dairy free Caesar Salad Dressing
              You will need:
              3tb of fresh lemon juice
              1 cup soy milk, rice milk, etc
              5 big Cloves of Garlic...quartered
              1/2 teaspoon molasses
              1/2 cup Mayo (sub low fat or vegan mayo if need be)
              1 teaspoon Cider vinegar

              Blend all of the above in your blender or with a hand mixer. Makes about 1-3/4 cups. We don't use anchovies as it gets complicated at buffets when there is fleish on the table. Sea greens are a nice addition to get that same "salty from the sea" flavor. This recipe is fool-proof...bitayavon!

              22 Replies
              1. re: gotcholent
                m
                MartyB Jan 29, 2013 07:28 PM

                I for one prefer

                (1) Grasp bottle with left hand (right hand if lefty)
                (2) Grasp bottle cap with right hand (use left if lefty)
                (3) Twist cap off & pour

                Too minor of an item to patchka making a home made version.

                I am sure that there is a home made recipe for ketchup but I wouldn't bother as well.

                I will however make Italian dressing
                (1) Pour vinegar to the "V" mark in bottle
                (2) Pour water to the "W" mark in bottle
                (3) Pour oil to the "O" mark in bottle
                (4) Dump contents of spice packet in bottle
                (5) Shake

                1. re: MartyB
                  j
                  jeffrosenbaum Jan 29, 2013 08:01 PM

                  and they say that kosher people don't take chow hound seriously enough. Great recipe Marty. This Shabbat I plan to try gocholent's recipe.

                  1. re: MartyB
                    gotcholent Jan 29, 2013 09:29 PM

                    Tisk tisk MB...Are you on the right site? Don't get me wrong, we've all had that italian dressing....heck my childhood was filled with it sprinkled on Salmon fillets or Chicken. But sometimes if you want something and it doesn't exist in the market, you have no choice but to make it. It's funny you mention ketchup as I think back to Pesach, I HATE the Israeli style Gefen that is available that time of year. Finding a ketchup recipe from Moshe at Pardes was a total game changer for my family. Don't knock it.

                    1. re: gotcholent
                      m
                      MartyB Jan 30, 2013 02:09 AM

                      You are right that if one can't find something ready made or if the ready made item is way overpriced. However I find shelf after shelf of ready made salad dressings in the supermarket. I guess if one has the time to make staple items then kol hakovod. If one has time one can even make the mayonnaise as well!

                      http://www.foodnetwork.com/recipes/fo...

                      1. re: MartyB
                        c
                        CloggieGirl Jan 30, 2013 06:09 PM

                        The homemade stuff can be so much better than the bottled stuff.

                        This is my recipe:

                        4-8 cloves garlic
                        2 tsp mustard powder
                        2 tsp tamari or soy sauce
                        2 tbs lemon juice
                        1 tsp nutritional yeast (optional)

                        1 c oil of your choosing (pref olive or vegetable)

                        * Mix everything but oil in the blender attachment to a handmixer (or a blender).
                        * When mostly smooth, add half the oil and blend ~30 secs
                        *Add remaining oil and blend until consistent.

                      2. re: gotcholent
                        k
                        Kosher Critic Jan 31, 2013 12:25 PM

                        Dear Gotcholent,

                        I plan to try your recipe soon! Were you referring to Moshe's ketchup recipe that appeared in the Jewish Week last year? I do love his ketchup!

                        1. re: Kosher Critic
                          gotcholent Jan 31, 2013 01:26 PM

                          Yup....the dude's a genius

                    2. re: gotcholent
                      h
                      hbg1 Jan 30, 2013 10:00 AM

                      Thank you for sharing this! I've been wanting a recipe for a pareve Caesar (style) dressing since my local kosher store stopped selling it ready-made. I'm looking forward to trying this soon.

                      1. re: hbg1
                        m
                        MartyB Jan 30, 2013 11:37 AM

                        My daughter makes her own dressing. Quite tasty, while I don't know the proportions the ingredients are:

                        1)Mayo
                        2)Water
                        3)Garlic powder
                        4)Splenda
                        5)Black pepper

                        She simply mixes the ingredients together. I will try to get the proportions.

                        1. re: MartyB
                          d
                          DeisCane Jan 30, 2013 05:26 PM

                          No lemon juice? No worcestershire? Splenda?

                          1. re: DeisCane
                            m
                            MartyB Jan 30, 2013 06:01 PM

                            I believe that is what she said. I caught her on the way out so I could not get the specifics. However our friend Google came up with this similar recipe. I will have to ask my daughter if she also used vinegar.

                            http://www.familyoven.com/recipe/low-fat-sugar-free-and-non-dairy-caesar-salad-dressing/140868

                            http://www.theyeshivaworld.com/coffee...

                            1. re: DeisCane
                              c
                              CloggieGirl Jan 30, 2013 06:14 PM

                              Worcestershire has fish unless you seek out the vegetarian stuff. This could be a problem for people who are vegetarian, allergic to fish, or keep specific separations between meat and fish and are planning on making chicken caesar salad.

                              1. re: CloggieGirl
                                d
                                DeisCane Jan 30, 2013 07:20 PM

                                Some brands have fish but such a small amount that they are still considered parve.

                                1. re: DeisCane
                                  j
                                  jeffrosenbaum Jan 30, 2013 08:11 PM

                                  Parve yes. However, my Rabbi said I still could not use it with meat. I am not trying to talk about how kosher someone should be, but if important check with someone you trust

                                  1. re: jeffrosenbaum
                                    r
                                    rockycat Jan 31, 2013 06:20 AM

                                    FWIW, Lea & Perrins is marked OU Fish, French's has a plain OU and our local Chabad rabbi is fine with using the French's with meat.

                                    1. re: rockycat
                                      h
                                      helou Jan 31, 2013 09:38 AM

                                      Our rabbi works for the OU and explained it to me. They only mark it "fish" if it is halachically considered fish, and therefore should not be used with meat. Not marking it fish does not mean that there is no fish in it.

                                      They've actually had "complaints" about this from people who are allergic to fish and who had relied on the OU specs to determine if they could eat it.

                                      1. re: helou
                                        r
                                        rockycat Jan 31, 2013 09:50 AM

                                        From the OU's website:

                                        "In products containing a fish ingredient, as opposed to products containing a dairy or a meat ingredient, the amount of the fish ingredient in relation to the other ingredients in the product is the determining factor whether to label the product OU-F or not. If the ratio of the quantity of other ingredients in the product to the fish ingredient is less than 60 to 1, the product is labeled OU-F. If the other ingredients are equal or greater than the Kosher mandated (60 to 1) ratio, Kosher law considers the fish ingredient to have dissipated in the other ingredient and the ‘F’ will not be assigned to the product.

                                        This will explain why some OU certified Worcestershire sauces containing anchovies, are assigned OU-F and other brands are assigned OU. In the latter case, it is because the quantity of the anchovies in the product was small so it became dissipated."
                                        http://www.oukosher.org/index.php/con...

                                        Your customs may vary.

                                  2. re: DeisCane
                                    queenscook Jan 30, 2013 08:40 PM

                                    Fish is parve, no matter how much there is. However, if you hold by the halacha that has you avoid eating fish and meat together, I do not think you can have it with meat, even if it's a tiny amount. People even change forks after their gefilte fish before their meat on shabbos, and there certainly would be only a tiny amount of fish on the fork (if any at all).

                                    1. re: queenscook
                                      a
                                      avitrek Jan 30, 2013 08:59 PM

                                      You should ask your local rabbi, but the Star-K allows worcestershire sauce with anchovies to be used with meat if the anchovies are less than 1/60th of the sauce.

                                      http://www.star-k.org/cons-faqs-KKMU....

                                      1. re: avitrek
                                        c
                                        cappucino Jan 31, 2013 03:16 AM

                                        My caesar dressing recipe is very well liked.
                                        Low fat mayo
                                        worcestershire
                                        lemon juice
                                        a clove of garlic crushed
                                        some olive oil
                                        dijon mustard

                                        I have no idea the measurements. I just mix vigorously and refridgerate. With grilled chicken and home made croutons, my salad always goes fast. Any leftovers go in a ziplock bag for my husband's lunch the following Monday. Yes, the croutons are soggy, but I set aside a few the day I make them to add to his "leftover" bag so he still gets the crunch.

                                        1. re: avitrek
                                          d
                                          DeisCane Jan 31, 2013 06:41 AM

                                          What Avitrek said...

                            2. re: gotcholent
                              c
                              cheesecake17 Jan 30, 2013 03:31 PM

                              Thanks! Definitely want to try this with low fat mayo.

                            3. l
                              lburrell Jan 31, 2013 04:07 PM

                              If you want an excellent parve low fat ceasar dressing, you should consider the dressing created by the world famous vegan restaurant, Mellennium restaurant. I actually use the olive oil/canola oil version, but here's the oil-free:

                              * Exported from MasterCook *

                              Oil-Free Ceasar Dressing

                              Recipe By :Eric Tucker & John Westerdahl
                              Serving Size : 8 Preparation Time :0:00
                              Categories :

                              Amount Measure Ingredient -- Preparation Method
                              -------- ------------ --------------------------------
                              12 1/3 ounces low fat silken tofu
                              3/4 cup fresh lemon juice
                              1 clove garlic -- minced
                              3 tablespoons capers -- drained
                              1/4 cup nutritional yeast
                              2 tablespoons Dijon mustard
                              1/4 teaspoon freshly ground black pepper
                              1 cup water
                              sea salt -- to taste

                              Puree everything in a blender. Taste to adjust seasoning, and use water to
                              control consistency.

                              Keeps refrigerated in an airtight container up to 1 week.

                              Many seriously foodie oriented cookbooks contain excellent recipes for vegan caesar salad dressing. Some use seaweed strips, some are quickie and make use of tofu mayonnaise. Almost all use nutritional yeast. You can even make a reasonably satisfactory low-fat vegan Parmesan (much better than the finely ground versions in markets.)
                              Nutritional yeast has the added advantage for vegans of providing essential B vitamins that can be lacking in a vegan diet. I love Caesar salads and as a kosher, vegan foodie, I'm pleased to be able to enjoy them at home and in vegan venues.

                              5 Replies
                              1. re: lburrell
                                h
                                helou Jan 31, 2013 04:31 PM

                                How do you make vegan Parmesan? I made something reasonably good using nutritional yeast, cashews, and sesame seeds, but it's not Parmesan-y tasting enough.

                                1. re: helou
                                  l
                                  lburrell Jan 31, 2013 06:11 PM

                                  Ok, we're not going to get an exact replica, but we can get pretty close. I find that almonds or walnuts work better than cashews and adding a little light miso helps. My go-to authority for all vegan substitutions is Bryanna Clark Grogan. Here is her most recent Parmesan substitute recipe from World Vegan Feast: 1 cup chopped raw walnuts; 1/4 cup nutritional yeast flakes; 2 teaspoons light miso paste; 1/2 salt. Process to desired texture. (I tend to prefer a coarser grind.) Her earlier book, Nonna's Kitchen has an almond version with the same proportions. I prefer the almond, but enjoy both. I can't emphasize too much how helpful her books are. For example her vegan Worcestershire sauce is easy to make from accessible ingredients that either do not require a hechsher or a easily found kosher certified. It keeps refrigerator for a very long time; so I always keep it on hand.

                                  1. re: lburrell
                                    h
                                    helou Jan 31, 2013 07:46 PM

                                    Is it necessary for the nuts to be raw to get the right taste and texture? I find a lot of vegan recipes specify raw nuts, but when I poke a little deeper I find the recipe is designed to appeal to the raw food mpeople as well as vegans, but the recipe will work just as well, maybe better, with roasted nuts.

                                    1. re: helou
                                      l
                                      lburrell Jan 31, 2013 08:05 PM

                                      Actually you should use raw nuts because roasting or toasting the nuts will enhance their flavor, overpowering the cheesy effect you want. That's why many recipes use cashews in cheese substitutes and sauces: cashews are almost flavorless.
                                      You do blanch or used blanched almonds to get rid of the skins, but you'll have sprinkled almond flavor, not cheese if you toast them. The nuts primarily provide some flavor, but mostly texture, which is why I prefer a coarse grind. It reminds me of the texture from freshly ground Parmesan. Unfortunately, there's no vegan substitute for shaved Parmesan, one of my rare guilty pleasures as a vegan.

                                      1. re: lburrell
                                        h
                                        helou Feb 1, 2013 04:43 AM

                                        OK, thank you, that makes sense.

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