garden of vegan green salad dressing

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* Exported from MasterCook *

 

Sarah and Tanya's You Must Make This Dressing

 

Recipe By :Sarah Kramer and Tanya Barnard: GARDEN OF VEGAN

Serving Size : 0 Preparation Time :0:10

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 scallion -- roughly chopped

2 cloves garlic -- peeled

2 tablespoons maple syrup

4 tablespoons apple cider vinegar

1 teaspoon Dijon mustard

1 teaspoon chopped fresh chives

1 teaspoon chopped fresh dill

1 teaspoon chopped fresh parsley

1/2 cup olive oil

1/2 teaspoon salt

 

Combine all ingredients in a blender or food processor and puree until smooth.

 

Source:

" VEGETARIAN COOKING: Associated Press J.M. Hirsch 05-28-2003 "

Yield:

" 3/4 cup "

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Per Serving (excluding unknown items): 1085 Calories; 108g Fat (87.6% calories

from fat); 1g Protein; 34g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;

1137mg Sodium. Exchanges: 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 21 1/2 Fat; 2

Other Carbohydrates.

 

NOTES : [AP excerpts] In the duo's recent release, The Garden of Vegan (Arsenal

Pulp Press 2003), Kramer and Barnard capture how the modern vegan eats --

selecting meat-free meals from a world of cuisines, and meshing them with solid

veg-head know-how.

 

REVIEW: While assembling the ingredients to test the dressing, I was dubious.

Scallions, raw garlic, maple syrup, mustard, 1/2 cup of oil and a host of herbs

seemed a sketchy mix. Truth be told, the dressing's brilliant green color is

off-putting. Despite that, it was surprisingly good. The raw garlic can be a bit

much, but if that concerns you, roast the garlic in a bit of olive oil before

adding to the dressing.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0