Caesar Dressing

Nutrition Facts
Serving Size 2 Tbsp
Calories 130
    Calories from Fat 0

*Percent Daily Values (DV)
 are based on a 2,000
 calorie diet. 		Amount/Serving
%DV*
Amount/Serving
%DV*
Total Fat 14g
35%
Tot. Carb. 1g
1%
  Sat. Fat 2.5g
9%
  Dietary Fiber 0g
0%
  Trans Fat 0g
 
  Sugars 0g
 
Cholesterol 10mg
 
Protein 1g
 
Sodium 340.5mg
23%
 
 
Protein   2%
  • Carbohydrates   1%
  • Total Sugars  
  • Fat   35%
    • Vitamin D - mcg  
  • Added Sugar   0%
  • Calories   5%
  • Sodium   23%
    • Calcium   1%
  • Iron   0%
  • Potassium   0%
    • INGREDIENTS:  CAESAR DRESSING (soybean oil, water, vinegar, romano and parmesan made from cow's milk cheeses (part-skim milk, cheese culture, salt, enzymes), sugar, egg yolks, salt, contains less than 2% of: dried garlic, spice (contains celery), lemon juice concentrate, whey, xanthan gum, molasses, dried onions, cream, corn syrup, buttermilk, modified food starch, autolyzed yeast extract, caramel color, disodium phosphate, disodium guanylate, disodium inosinate, enzymes, tamarind, natural flavor, sorbic acid and calcium disodium edta (to protect flavor))
    ALLERGENS:  Milk, Eggs, Soybeans
    Notice to Customers: Nutrition information is approximate; based on product and recipe data. Variations may occur as the manufacturers may change the ingredients and nutritional content of its food products without our knowledge, we cannot guarantee the accuracy of the nutritional value and contents of each food item. Cooking Spray: NDSU Dining uses a nonstick cooking spray to prevent foods from sticking during cooking and baking. This spray contains sunflower oil and canola oil. Please contact Dining Services at 701-231-7222 or email ndsu.dining.diet@ndsu.edu for additional information and/or support. Fried Foods: Please note that deep fryers are used to cook many foods that may contain food allergens and/or meat products including (but not limited to) milk, eggs, fish, shellfish, soy, wheat and gluten. Students and guests with severe allergies or specific dietary needs should exercise caution when choosing to eat deep fried foods due to the high risk of cross contact. Baked Goods: NDSU Dining uses a centralized production bakery that bakes food containing major food allergens including (but not limited to) milk, eggs, soy, wheat, peanuts, and tree nuts. Students and guests with severe allergies should exercise caution when choosing to eat foods from the bakery due to the high risk of allergen cross contact. Please contact Dining Services at 701-231-7222 or email ndsu.dining.diet@ndsu.edu for questions regarding baked goods. Preparation Methods: NDSU Dining prepares food using a variety of methods including, but not limited to, cooking, steaming, sautéing, and smoking. Please contact Dining Services at 701-231-7222 or email ndsu.dining.diet@ndsu.edu if you have any questions or concerns about how a specific food is prepared.