Garlick low-cal vinaigrette

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



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

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