All Hail the King of Low Sodium Salads: CAESAR.

What better way to herald the advent of warm weather than with the king of all salads: CAESAR! Today’s recipe is another adaptation from Don Gazziniga’s No-Salt, Lowest-Sodium International Cookbook. This low-sodium version of the classic salad requires no raw eggs (so no risk of Salmonella) and no anchovies (so even the kids will love it). The dressing is a simple pulsed-together concoction of olive oil, lemon juice and garlic, whisked with a combination of sour cream and shredded Swiss cheese. The tossed salad is sprinkled with a kiss of Parmesan and freshly ground pepper, resulting in an irresistibly tangy, creamy, crunchy and DELICIOUSLY garlicky taste sensation. HINT: If you have any extra salt-free bread, make homemade croutons for a truly authentic experience!

Yields 6 servings.

SODIUM CONTENT: 35 mg per serving


4 T. olive oil
2 T. freshly squeezed lemon juice (juice of 1/2 lemon)
4 garlic cloves
pinch of ground white pepper
1/2 c. sour cream
2 oz. shredded Swiss cheese (about 1/2 c.)
18 oz. chopped fresh romaine lettuce
1 T. grated Parmesan cheese
freshly ground black pepper to taste


Measure the olive oil and lemon juice into a blender or food processor. Add the garlic cloves and a pinch of ground white pepper, then cover and pulse until smooth. Pour the dressing into a mixing bowl, add the sour cream and shredded Swiss and stir until combined. Place the chopped romaine into a large salad bowl, spoon the dressing over top and toss gently to coat. Sprinkle with the grated Parmesan and garnish with freshly ground black pepper to taste. Serve immediately.

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