I 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
Bring to boil. Turn to low, cover and cook for about 20 minutes,
soft. Drain and allow to cool.
Squeeze garlic out of their skins into a blender or food processor.
remaining ingredients and blend or process till smooth. Taste and
seasonings, if necessary.
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