There is nothing better than a crisp salad on a hot summer night! Today I share with you a recipe for an easy eggless caesar salad dressing. Sometimes people feel nervous about preparing and serving a salad dressing made with raw eggs – especially if the salad is going to be enjoyed at a party where food may be left out longer than you would have it out at home. While caution should still be exercised at summer parties, not having raw egg in a salad dressing helps minimize potential for food borne illness. Also, consider leaving food indoors to be served out of the sun. Use ice under veggie dips and salad. I have seen some pretty neat bowls that have ice packs built right into the bowl even! It is also important to put food away in the fridge as soon as the gang is done eating. If you are the one doing the grilling, familiarize yourself with the proper temperatures that meat needs to reach in order to be cooked safely.

Consider printing out this chart and have it as a handy reference tool in the kitchen!

Oh and by the way, it is always a good idea to have a spare tank of propane on hand. I know from experience just how inconvenient this can be!

Some people have sensitivities to eggs and have been missing out on caesar salad for far too long! I say enough is enough! It is time to share with the world this delicious salad dressing with the world! Pair this salad dressing with an assortment of greens – romaine lettuce, spinach and baby kale. Sometimes we even add a few extra veggies to our caesar salad just because we can – try sweet grape tomatoes and diced up cucumber sometime! Add to it a filet of salmon or grilled chicken breast and you have an excellent supper that can be enjoyed out on the deck!

Caesar Salad Dressing - Oil Based

Course: Appetizer
Cuisine: Egg Free
Keyword: Easy, kid approved, Quick
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 8 people
Calories: 46kcal
Oil based, eggless salad dressing
Print Recipe


  • 2 cloves garlic chopped
  • 1 tsp sea salt
  • 2 tsp Dijon mustard
  • 1 lemon freshly squeezed
  • 1/4 cup parmesan cheese grated
  • 4 tbsp red wine vinegar
  • 1 cup olive oil extra virgin, cold pressed
  • 1 tsp raw sugar
  • salt and pepper to taste


  • Place peeled cloves of garlic in a small personal blender. Chop garlic by itself. Next, add the rest of the ingredients and quickly blend. Allow flavours to blend for at least an hour before using. Prepare greens by washing and tearing into bite-size pieces. Pat dry if necessary. Drizzle salad dressing over greens and toss gently. Add to salad additional lemon slices to garnish, whole grain croutons and a little naturally cured bacon. Season with a little salt and pepper to taste. Serve as a side dish or add grilled salmon or chicken for a meal.


Extra dressing can be stored up to one week in a glass jar in the fridge.


Calories: 46kcal | Carbohydrates: 2g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 356mg | Potassium: 19mg | Fiber: 1g | Sugar: 1g | Vitamin A: 24IU | Vitamin C: 7mg | Calcium: 42mg | Iron: 1mg