| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Garlic | 1 | Servings | |
INGREDIENTS
| 1 | Head garlic; cloves separated and peeled | |
| 1/3 | c | Dry white wine |
| 2 | tb | Red-wine vinegar |
| 2 | tb | Defatted reduced-sodium chicken stock |
| 2 | ts | Olive oil |
| 1 | ts | Dijon mustard |
| Salt & freshly ground black pepper to taste |
INSTRUCTIONS
At first glance, the amount of garlic in this recipe may seem a little alarming, but the technique of simmering the garlic in wine tempers its bite. Toss this full-bodied dressing with romaine lettuce, add crisp croutons and enjoy a healthful alternative to Caesar salad. In a small saucepan, combine garlic and wine. Bring to a boil, reduce heat to low and simmer, covered, for 20 to 25 minutes, or until the garlic cloves are tender. Transfer the garlic and cooking liquid to a blender or food processor. Add vinegar, chicken stock, oil and mustard; process until smooth. Season with salt and pepper. >From VEGGIE LIFE MAGAZINE Makes about 2/3 cup. 20 Calories per serving: 0 G Protein 1.0 G Fat 2 G Carbohydrate 20 MG Sodium 1 MG Cholestrol Recipe by: Eating Well Posted to MC-Recipe Digest by Pepper <[email protected]> on May 16, 1998
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