Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Nonfat mayonnaise |
| 2 tablespoons | Rice vinegar; or cider vinegar |
| 1 tablespoon | Fresh lemon juice |
| 1 teaspoon | Dijon mustard |
| 1 teaspoon | Honey |
| 1 | Clove minced garlic |
| 1 dash | White pepper |
| 3 drops | Tabasco sauce |
| 1 | Scallion; finely chopped |
| 1 tablespoon | Parsley; finely minced |
In a small food processor, combine the mayonnaise, vinegar, lemon juice, mustard, honey, garlic, pepper, and Tabasco. Add the scallion and parsley and pulse several times to combine. Store in the refrigerator for up to 2 weeks. Stir or shake dressing before using. Makes not quite ½ cup.
NOTES : Honey and mustard combine to give a nice piquancy to mixed green salads with lean diced ham.
Recipe by: Lynn Fischer, Healthy Indulgences (1995) Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Mar 09, 1999, converted by MM_Buster v2.0l.