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Creamy Tarragon Garlic Dressing
Creamy dressings aren't always made with cream. A case in point is this one that has tofu and soy milk as the base to make this Green-Goddess-style dressing quite healthful as well as dairy-free. And there is enough olive oil with plenty of garlic, mustard and tarragon flavor to adhere to the crispy salad greens.
  • 1-1/2 cups silken tofu
  • 1 clove garlic
  • 1/3 cup unflavored soy milk
  • 3 tablespoons chopped fresh tarragon, or 1 teaspoon dried
  • 2 tablespoons olive oil
  • Grated zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon white wine vinegar
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

1. Line a colander with several thicknesses of paper towel. Add silken tofu and set aside for 10 minutes to drain.

2. In a small saucepan, bring 1 cup water to a boil. Add garlic, reduce heat to low, and simmer five minutes. Drain and peel.

3. Place garlic in mini-food processor or blender and process until finely chopped. Add tofu and process until smooth. Add soy milk and process until just combined.

4. Add tarragon, oil, lemon zest, lemon juice, vinegar, mustard, salt, and pepper, and process until just blended.


Nutritional Information
Per tablespoon: 15 calories, 1.1g total fat, 0.1g saturated fat, 0.6g monounsaturated fat, 0.3g polyunsaturated fat, 0g dietary fiber, 0g protein, 1g carbohydrate, 0mg cholesterol, 41mg sodium.
Good source of: isoflavones.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
Makes 1-2/3 cups

Prep Time
15