| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetarian | New, Vegtime6 | 32 | servings | |
INGREDIENTS
| 1 | md | Shallot; halved |
| 1 | tb | Finely chopped dill pickle or fat-free |
| Pickle relish | ||
| 1 | c | Ketchup |
| 3/4 | c | Low-fat soft silken tofu; (6 oz.) |
| 1 | tb | Granulated onion |
INSTRUCTIONS
MAKES 2 CUPS DAIRY-FREE Silken tofu is the creamy low-fat secret to this wonderful dressing. Stored in a glass jar, the dressing will keep in the refrigerator for up to four days- add a little water to thin if necessary. In food processor, process shallot and pickle until finely minced, stopping occasionally to scrape down sides of work bowl. Add remaining ingredients and 3/4 cup water and process until blended. Store in a glass jar in the refrigerator. Recipes excerpted from The Taste for Living Cookbook by Beth Ginsberg and Mike Milken (Time Life, 1998). PER TABLESPOON: 27 CAL.;1G PROT.; 10 TOTAL FAT (0 SAT. FAT); 5G CARB.; 0 CHOL.; 192MG SOD.; 0 FIBER Converted by MC_Buster. By Kathleen <[email protected]> on Apr 05, 1999. Recipe by: Vegetarian Times Magazine, April 1999, page 62 Converted by MM_Buster v2.0l.
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