| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | American | 2try, Eat-lf mail, Mcrecipe, Salads | 14 | Servings |
INGREDIENTS
| 1 | c | Soy milk |
| 1/2 | c | Dairy-free mayonnaise, *see |
| note | ||
| 5 | Garlic cloves, quartered | |
| 3 | T | Fresh lemon juice or juice |
| of one lemon | ||
| 1 | T | Dijon mustard |
| 1/2 | t | Blackstrap molasses |
| 1 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 11
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 23.2mg
Potassium: 41.6mg
Carbohydrates: 1.7g
Fiber: <1g
Sugar: 1.1g
Protein: <1g