Creamy Dill Dressing Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
8 ounce: Silken soft tofu,
1 small: Garlic clove,
1 cup: Tightly packed fresh dill,
1/4 cup: Lemon juice, freshly squeezed
3 tbsp: Water, **
1 tbsp: Dijon mustard,
1 tsp: Salt,
Directions:
* For best results, use the fresh (refrigerated) tofu, not aseptic-packed.
** Original was 3 tbsp olive oil, but water works to thin the dressing,
too.
Drain the tofu in a fine-mesh strainer for 15 minutes.
Process all ingredients in the food processor until smooth. Use immediately
or refrigerate up to 5 days.
Per serving: 208 Calories; 12g Fat (45% calories from fat); 20g Protein;
12g Carbohydrate; 0mg Cholesterol; 2344mg Sodium Food Exchanges: 2 1/2 Lean
Meat; 1/2 Vegetable; 1 Fat
NOTES : This dressing is also tasty on steamed new potatoes and shredded
cabbage.
Recipe by: The New Soy Cookbook, Lorna Sass
Posted to EAT-LF Digest by "Ellen C." on Aug 19, 1998,
converted by MM_Buster v2.0l.
Source from luhu.jp
** Original was 3 tbsp olive oil, but water works to thin the dressing,
too.
Drain the tofu in a fine-mesh strainer for 15 minutes.
Process all ingredients in the food processor until smooth. Use immediately
or refrigerate up to 5 days.
Per serving: 208 Calories; 12g Fat (45% calories from fat); 20g Protein;
12g Carbohydrate; 0mg Cholesterol; 2344mg Sodium Food Exchanges: 2 1/2 Lean
Meat; 1/2 Vegetable; 1 Fat
NOTES : This dressing is also tasty on steamed new potatoes and shredded
cabbage.
Recipe by: The New Soy Cookbook, Lorna Sass
Posted to EAT-LF Digest by "Ellen C."
converted by MM_Buster v2.0l.
Source from luhu.jp