Recipe - Dairy-Free Caesar Salad Dressing

1 cup Soy milk
One half cup Dairyfree mayonnaise; *see
note
5 lg Garlic cloves; quartered
3 tablespoon Fresh lemon juice or juice
of one lemon
1 tablespoon Dijon mustard
One half teaspoon Blackstrap molasses
1 teaspoon Cider vinegar
Salt and pepper

Place the ingredients in a blender. Cover. Blend on high speed for 20
seconds, stropping once to s crap down the sides, using a rubber spatula.
Taste and adjust the balance of seasonings. MAKES 1Three fourths cup.

IF YOU KNOW someone who avoids dairy, make this dressing for them. Toss it
with romaine leaves; garnish with dairyfree Parmesan. At the restaurant,
they sometimes sprinkle the Caesar salads with minced sundried tomatoes.
*Look for Nayonnaise at natural food stores. Some fatfree mayonnaise
products are also dairy free.

*Recipe from CLAIRE'S CLASSIC AMERICAN VEGETARIAN COOKING, by Claire
Criscuolo. (1997: Dutton)

Nutritional information per serving (2Tbs): 16 Calories, 0.6 g protein, 2.9
g carbohydrate, 0.4 g fat, 0 mg cholesterol, 124 mg sodium (MC)

Recipe by: CLAIRE'S CLASSIC AMERICAN VEGETARIAN COOKING*

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Mar 17,
1998