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caesar salad

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

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  1. 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. 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

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

        1. re: Goldie42

          Unbelievable. It is so well-liked.

        2. 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. 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. 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

                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

                  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

                    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

                      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

                        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

                        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!

                    2. re: gotcholent

                      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

                        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

                          No lemon juice? No worcestershire? Splenda?

                          1. re: DeisCane

                            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-...

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

                            1. re: DeisCane

                              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

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

                                1. re: DeisCane

                                  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

                                    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

                                      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

                                        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

                                    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

                                      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

                                        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.

                            2. re: gotcholent

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