Lactose free garlic salad dressing

Lactose free garlic salad dressing



Ingredients

4 ounces silken tofu (1/3 of a 12-ounce block)
4 tablespoons soymilk (1/4 cup)
1 clove garlic
1-1/2 tablespoons extra virgin olive oil
2-1/4 teaspoons vinegar
1 teaspoon Dijon mustard
1 teaspoon sugar
1 teaspoon parsley flakes
1/2 teaspoon salt
1/4 teaspoon garlic powder

Directions

Blend ingredients in a food processor until it's creamy smooth. Transfer to a jar or bottle and completely chill.

Refrigerate at least 20 minutes to allow dressing to thicken, and flavors to meld. The longer it chills the better it tastes.

Serve over a Mixed Green Salad.

Yield: Makes about 1 cup (4-6 servings)