Creamy dill dressing

Yield: 1 Servings

Measure Ingredient
8 ounces Silken soft tofu
1 small Garlic clove
1 cup Tightly packed fresh dill
¼ cup Lemon juice; freshly squeezed
3 tablespoons Water; **
1 tablespoon Dijon mustard
1 teaspoon Salt

* 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: 2½ Lean Meat; ½ 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." <ellen@...> on Aug 19, 1998, converted by MM_Buster v2.0l.

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