It is spring, yay!  Actually I’m not sure we had a winter this year.  I think I wore my winter, hide the fat, clothes twice. Spring is a double edged sword. You look forward to it, but then you realize that you have not worked out and that you are no where near ready for swimsuits.  
So…we all try to eat more salads, right?? Well, in my house my boys really do like salads and they ask for them all the time.  Don’t get me wrong, there has to be a crap load of meat on them, but they do like salads.  And Caesar Salad is an all time favorite.  
After many, many, many failed attempts at making a homemade Caesar dressing the monsters would eat I have landed on this one.  It is creamy, yet has more of a vinaigrette quality.  In other words, tangy.  


Caesar Salad Dressing

Makes about 1 1/2 cups

1 garlic clove, minced 
1 Tablespoon Dijon mustard
2 Tablespoons mayonaise (you can use light or no fat or full fat)
1 large lemon, juiced
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Worcestershire Sauce
1/4 cup olive oil
1/4 cup Parmesan Cheese, grated

The easiest way I have found to make any salad dressing is to get a mason jar or any lidded container and dump all the ingredients in it and close the lid and SHAKE.  No need to whisk in the oil-too much work.