This rich and creamy roasted garlic salad dressing works well in any situation where you might use a ranch-style dressing.
Makes 1¼ Cups
1 head of garlic (about 3½ ounces)
15 ounces firm low-fat silken tofu
1½ teaspoons grated lemon zest
¼ cup fresh lemon juice
1 tablespoon flaxseed oil or dark sesame oil
¾ teaspoon salt
1. Preheat the oven to 400°F. Wrap the garlic in foil, place on a baking sheet, and bake until the foil package feels soft to the touch, about 30 minutes.
2. When cool enough to handle, unwrap, slice off one end of the garlic head, and squeeze the garlic pulp into a blender or food processor.
3. Add the tofu, lemon zest, lemon juice, flaxseed oil, and salt, and process until smooth. Store the dressing in the refrigerator.
Nutrition per 2 tablespoons: 42 calories, 1.7g total fat (0.2g saturated), 0mg cholesterol, 0g dietary fiber, 4g carbohydrate, 3g protein, 212mg sodium.
Good source of: isoflavones, omega-3 fatty acids
From The Wellness Kitchen, by the staff of The Wellness Kitchen and the editors of the University of California, Berkeley Wellness Letter.