| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | American | Eat-lf mail, Salads, Mcrecipe, 2try | 14 | Servings |
INGREDIENTS
| 1 | c | Soy milk |
| 1/2 | c | Dairy-free mayonnaise; *see note |
| 5 | lg | Garlic cloves; quartered |
| 3 | tb | Fresh lemon juice or juice of one lemon |
| 1 | tb | Dijon mustard |
| 1/2 | ts | Blackstrap molasses |
| 1 | ts | Cider vinegar |
| Salt and pepper |
INSTRUCTIONS
Place the ingredients in a blender. Cover. Blend on high speed for 20 seconds, stropping once to s crap down the sides, using a rubber spatula. Taste and adjust the balance of seasonings. MAKES 1-3/4 cup. IF YOU KNOW someone who avoids dairy, make this dressing for them. Toss it with romaine leaves; garnish with dairy-free Parmesan. At the restaurant, they sometimes sprinkle the Caesar salads with minced sun-dried tomatoes. *Look for Nayonnaise at natural food stores. Some fat-free mayonnaise products are also dairy free. *Recipe from CLAIRE'S CLASSIC AMERICAN VEGETARIAN COOKING, by Claire Criscuolo. (1997: Dutton) Nutritional information per serving (2Tbs): 16 Calories, 0.6 g protein, 2.9 g carbohydrate, 0.4 g fat, 0 mg cholesterol, 124 mg sodium (MC) Recipe by: CLAIRE'S CLASSIC AMERICAN VEGETARIAN COOKING* Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 17, 1998
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