| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
Vegtime2 |
1 |
servings |
INGREDIENTS
| 3 |
lg |
Garlic cloves; up to 4 |
| 1/4 |
c |
Olive oil |
| 2 |
md |
Tomatoes; chopped and drained |
| 3 |
tb |
Fresh lemon juice |
| 3 |
|
Green onions; chopped |
|
|
White parts only |
| 2 |
tb |
Herb vinegar or white vinegar |
| 1/3 |
c |
Finely chopped fresh basil |
INSTRUCTIONS
MAKES 1 1/4 CUPS DAIRY FREE
Preheat oven to 350 degrees. Brush garlic cloves well with 1 teaspoon of
oil, reserve remaining oil. Roast garlic in baking pan until golden and
soft, 10 to 15 minutes. Watch carefully so garlic does not get over brown.
Remove and cool.
When cool enough to handle, peel garlic and combine pulp with reserved oil
and remaining ingredients in blender. Blend until smooth and use to dress
any mixed green salad.
PER TABLESPOON: 29 CAL.; 0 PROT.; 3G TOTAL FAT (0 SAT. FAT); 1G CARB.; 0
CHOL.; 1MG SOD.; 0 FIBER.
Recipe by: Vegetarian Times Magazine, April 1998, page 48
Converted by MM_Buster v2.0l.
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