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Enjoy all that creamy Caesar goodness with a fraction of the fat and calories.

Go beyond kimchi, kraut and yogurt and discover a world of foods you never even knew could be fermented. Check out this new collection of recipes from cook, author and homesteader Shannon Stonger, and prepare to cultivate some favorite new dishes. This yogurt Caesar salad dressing is a great way to lighten up a favorite dish. 

In the unfortunate days when I always ordered salads from way too many restaurants, Caesar salad was my go-to choice. This dressing embodies a lot about the changes in my lifestyle from then to now. It contains no vegetable oils or eggs, though raw egg yolks are now right up my alley. Instead, thick yogurt and olive oil bring together the lemon, Parmesan and anchovy into a dressing I am very fond of.


Reprinted with permission from Traditionally Fermented Foods