Title: Dairy-Free Caesar Salad Dressing
Categories: Eat-lf mail, Salads, Mcrecipe, 2try
Yield: 14 Servings

1 c Soy milk
1/2 c Dairy-free mayonnaise; *see
-note
5 lg Garlic cloves; quartered
3 tb Fresh lemon juice or juice
-of one lemon
1 tb Dijon mustard
1/2 ts Blackstrap molasses
1 ts 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 1-3/4 cup.

IF YOU KNOW someone who avoids dairy, make this dressing for them. Toss it
with romaine leaves; garnish with dairy-free Parmesan. At the restaurant,
they sometimes sprinkle the Caesar salads with minced sun-dried tomatoes.
*Look for Nayonnaise at natural food stores. Some fat-free 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 MC-Recipe Digest by KitPATh on Mar 17,
1998