| 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 <schuller@ix.netcom.com> on Apr 05, 1999.
Recipe by: Vegetarian Times Magazine, April 1999, page 62
Converted by MM_Buster v2.0l.
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