0.0 – 0 reviews • Salad Dressing Recipes
| Level: |
Intermediate |
| Total: |
31 min |
| Prep: |
30 min |
| Inactive: |
1 min |
| Yield: |
2 1/4 cups |
Ingredients
- 2 cups Mayonnaise Nouvelle, recipe follows
- 1 tablespoon minced roasted garlic
- 1 teaspoon minced fresh garlic
- 1 teaspoon chopped green onion
- 1 teaspoon chopped fresh flat-leaf parsley
- 1 teaspoon chopped fresh oregano
- 1 teaspoon chopped fresh basil
- 1 teaspoon chopped fresh chives
- 1/2 cup low-fat buttermilk
- 1/4 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
- 2 cups plain, fat-free yogurt
- 2 cups (16-ounces) silken tofu
- 1 tablespoon minced roasted garlic
- 2 tablespoons fine herb vinegar or white wine vinegar
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon hot sauce
- 1 teaspoon sea salt
- 1/2 teaspoon ground white pepper
Instructions
- In a food processor, combine the Mayonnaise Nouvelle, roasted garlic, fresh garlic, green onion, parsley, oregano, basil, and chives. Process until the garlic and herbs are pureed.
- With the processor on, slowly pour in the buttermilk and season with the salt and pepper. The dressing will be thick and creamy.
- This dressing will keep for 2 to 3 days in an airtight container in the refrigerator.
- First, make yogurt cheese by draining the yogurt as follows. Line a colander with cheesecloth and place in a bowl. Spoon the yogurt into the colander. Refrigerate and let drain for at least 1 hour. Discard the liquid in the bowl.
- In a food processor, combine the yogurt cheese, tofu, and garlic. Process until the mixture is pureed, about 3 minutes. Add the remaining ingredients. Process again to combine, about 3 minutes. Adjust the seasoning with additional salt or pepper, to taste.
- This dressing will keep for up to 2 weeks in an airtight container in the refrigerator.
Nutrition Facts
| Calories |
15 |
| Sodium |
140 milligrams |
| Carbohydrates |
2 grams |
| Protein |
2 grams |
