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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10 Responses to All Hail the King of Low Sodium Salads: CAESAR.

  1. This salad would be amazing, right now, Dishy! We just fired the kiln and it is HOT in here… this looks like it would make the perfect lunch! šŸ™‚

  2. Christy says:

    It did (and would!) – sorry you & Annabelle don’t live closer or I’d bring some over to you!

  3. shambo says:

    I agree. This salad looks really good. I love Caesar salad, so I know I’ll have to try this soon. We had horrible rain storms just a couple of days ago, but now it’s in the mid-70s. So salad days are upon us.

  4. Christy says:

    Oh yes, my friend. Thank God for salads!!

  5. This is amazing! I did “cheat” and add a tiny splash of low sodium Worcestershire for a bit of fishy flavor lol. Brilliant recipe! My hubs would never have known the difference šŸ™‚ Loving all of your recipes, thanks so much!

  6. Mona Lisa Ford says:

    DO you know how long you can safely keep this salad dressing in the refrigerator?

    • Christy says:

      Hey there! I try to use all of my dressings within 3 days, though some keep longer. This one I’d stick to 3 days or less because of the dairy. Hope that helps! Best wishes, Christy

  7. Sylvia Koelsch says:

    Wow. I think next time Iā€™m going to use 2 small cloves I used 4 cloves they were large and boy is this garlicky! And I used the whole dressing mix. But it is good

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