From Paulette Vickery's Recipe Collection

BB: CAESAR SALAD DRESSING

salads

2 each egg beaters
4 tablespoon red wine vinegar
1 teaspoon minced garlic
2 teaspoon dejon mustard
2 teaspoon anchovy paste
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup nonfat chicken broth
1/2 cup liquid butter buds
1/4 cup nonfat parmisan cheese

Combine egg beaters, vinegar and next 5 ingredients in blender, and blend 10 seconds. With blender running, gradually add chicken broth, parmisan cheese, and butter buds in a slow steady stream. Cover and chill thoroughly. Makes 2 1/2 cups. Serve in 1/4 cup portions. Per serving: fat 0.2 G, cholesterol 0 MG, fiber 0 G, calories 32, 6 percent calories from fat, protein 3 G, carbohydrate 3 G, sodium 438 MG.

Yield: 10 servings




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