Saturday, December 1, 2007

LEMON GARLIC VINAIGRETTE—(Phil’s favorite) Lynne Snyder

This is mostly a raw recipe. I ate this on a big salad once before church and then I breathed garlic on everyone. I was so embarrassed that I hardly talked.

2/3 cup lemon juice
½ cup expeller pressed safflower oil
1/3 cup olive oil
2 Tbs. water
2 Tbs. raw agave nectar
1 tsp. salt
4 cloves garlic, chopped or pressed
1/8 to ¼ tsp xantan gun, depending on how thick you want the dressing.

Blend all ingredients except xantan gum. If your blender isn’t powerful enough to liquefy the garlic then make sure it is pressed. Add xantan gum while processor is running.