Moosewood Restaurant's Honey Mustard Garlic Dressing

This recipe, virtually fat free, is from the new cookbook, "Moosewood Restaurant: Low Fat Favorites". If you only have one vegetarian or low fat cookbook in your collection, this should be it! Don't let the name fool you...this is MORE than just a salad dressing! Try it on baked or grilled salmon, or over steamed vegies. Really good on simple tomato slices too!

2 heads roasted garlic
2 Tablespoons dijon mustard
1 1/2 Tablespoons honey -- or more to taste
3 Tablespoons cider vinegar
1/4 cup apple juice
1/4 teaspoon salt
black pepper -- to taste


Squeeze the garlic paste from the roasted heads into a blender. Add the remaining ingredients and puree until smooth and creamy.

Tightly covered, and refrigerated, it will keep up to 4 days (if it lasts that long!!) It makes about 1 cup.

back to the Recipe of the Week Page

Check out the Recipe of the Week Archives



Return to the Main Page




This page hosted by Get your own Free Home Page