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 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.