BRYANNA'S MOTHER'S LEMON SALAD DRESSING
Servings: 4
Yield: a scant 1/2 c.
My mother never bought prepared salad dressing. This is my version of the one we had on our big daily bowl of salad greens when I was growing up. My mother never measured, but I have figured out a formula for those who like to use exact amounts. This method of mixing is easy and convenient for small amounts made just before dressing the salad, but there's a method for making a laarger amount, too.
1/4 teaspoon salt
1 small clove garlic, minced or crushed
3 tablespoons chickpea cooking broth
OR Fat-Free Oil Substitute for Salad Dressings
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
With the back of a teaspoon in a small round-bottomed bowl (or use a medium-sized mortar and pestle), mash together the salt and garlic until it is like a paste. (The salt grains will help mash the garlic to a paste and the garlic juice will dissolve the salt.)
Whisk in the broth and lemon juice with a fork, or small wire whisk.
If you prefer to make a larger amount ahead of time, a good method of mixing larger amounts is to place all of the ingredients (using crushed garlic) in a Tupperware QuickShake® container, or a jar with a tight cover, and shake until well mixed.
Nutrition Facts
Nutrition (per serving): 64.8 calories; 92% calories from fat; 6.8g total fat; 0.0mg cholesterol; 119.3mg sodium; 12.5mg potassium; 1.4g carbohydrates; 0.1g fiber; 0.2g sugar; 1.3g net carbs; 0.1g protein; 1.8 points.