Dairy-free caesar salad dressing

14 Servings

Ingredients

Quantity Ingredient
1 cup Soy milk
½ cup Dairy-free mayonnaise; *see note
5 larges Garlic cloves; quartered
3 tablespoons Fresh lemon juice or juice of one lemon
1 tablespoon Dijon mustard
½ teaspoon Blackstrap molasses
1 teaspoon Cider vinegar
Salt and pepper

Directions

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 1-¾ 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, ⅗ g protein, 2.9 g carbohydrate, ⅖ 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@...> on Mar 17, 1998

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