Here's a yummy salad dressing.
Honey Mustard Garlic Dressing
Recipe By : Moosewood Restaurant Low-Fat Favorites
Serving Size : 8 Preparation Time :0:10
Categories : Salad Dressings
Amount Measure Ingredient -- Preparation Method
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2 heads roasted garlic (see note)
2 tablespoons dijon mustard
2 tablespoons mild honey
3 tablespoons cider vinegar
1/4 cup unsweetened apple juice
1/4 teaspoon salt
ground black pepper -- to taste
Squeeze the garlic paste from the roasted heads into a blender. Add the
mustard, honey, vinegar, apple juice, salt, and pepper and puree until smooth
and creamy. Tightly covered and refrigerated, it will keep for about 4 days.
Per 1-oz. serving: 30 calories, .6 g. protein, .2 g. fat, 7.3 g. carbohydrates
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NOTES : To roast garlic:
Preheat the oven to 375 degrees F.
Remove some of the papery skin from 2 to 4 heads of garlic, but be careful
not to break the cloves apart. Cut off the top 1/2 inch of each head. Place
the heads of garlic in a small, unoiled baking dish or on a sheet of aluminum
foil. Add a tablespoon of water and either cover the dish tightly with foil
or fold the sheet of aluminum foil to form a sealed package.
Bake for 45 to 60 miniutes, until the cloves are very soft to the touch.
Baking time will vary depending upon the size of the heads of garlic. Let
cool. Squeeze the garlic paste from the heads as needed. Sealed and
refrigerated, roasted garlic will keep for at least a week.
Try not to eat it all up the first day!
Beryl
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