wanted a very low fat salad dressing. The supermarkets near me don't
seem to get it...there IS something in-between full-fat and fat-free dressings.
The full-fat varieties are just loaded with fat; the fat-free ones are,
for the most part, vile and inedible. Yes, they look like their full-fat
counterparts, but that's where the resemblance ends. Besides, who
needs all the other junk they put in them, such as preservatives and stabilizers?
"You won't believe it's almost fat-free" salad dressing
10 cloves garlic, skins left on
2 t. Dijon mustard (I use Trader Joe's brand)
2 T. honey
2 T. seasoned rice vinegar
1 12-ounce carton of soft silken tofu
1/4 t. salt
coarse ground pepper, to taste
Put garlic cloves in saucepan and cover with water by a couple of inches. Bring to boil. Turn to low, cover and cook for about 20 minutes,
till soft. Drain and allow to cool.
Squeeze garlic out of their skins into a blender or food processor.
Add remaining ingredients and blend or process till smooth. Taste and
correct seasonings, if necessary.
All data, logos, text contained on any portion of Mimi's Cyber Kitchen
copyright 1995 through 2001 Mimi Hiller, JB Hiller, Jennifer Hiller. No
portions of this website may be used without express written permission of