Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Whole bulb of garlic; |
| \N \N | Separated and peeled |
| 1 tablespoon | Red wine vinegar; mixed w/ |
| ¼ teaspoon | Honey |
| 1 teaspoon | Virgin olive oil |
| 1 tablespoon | Safflower oil |
| ⅛ teaspoon | Salt |
| \N \N | Freshly ground pepper |
| 100 \N | Cal |
| 3 grams | Prot |
| \N milligram | Chol (zero) |
| 5 grams | Fat |
| 1 gram | Sat fat |
| 150 milligrams | Sodium |
TIME LIFE:FRESH WAYS W/SALAD
PER SERVING
Put the garlic cloves into a small saucepan and pour enough water to cover them. Bring to a boil and then reduce heat and simmer until garlic is quite tender...about 15 minutes. Increase the heat and reduce liquid to about 2 T; 3 or 4 more minutes. Pour the contents into a small sieve over a bowl and with a wooden spoon, mash the garlic through the sieve into the bowl. Whisk the vinegar into the garlic mixture; incorporate the oils and seasoning. Great tossed over Boston or Bibb lettuce. E. Radis Cal 100; Pro 3g; Chol 0mg; total fat 5g; Sat fat 1 g; sod 150mg FRESH WAYS WITH SALADS TIME LIFE BOOKS