Prep 3 mins
Cook 0 mins
From www.fatfree.com. Does not include chill time. Have since made and would suggest bruising (lightly press down on the whole clove just barely squashing it, this will intesify the taste of the garlic) - (if you don't like the stronger garlic taste make as directed).
- 1⁄4 cup lemon juice
- 1⁄4 cup cider vinegar
- 1⁄4 cup unsweetened apple juice
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon dry mustard
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon dry basil
- 1⁄8 teaspoon dried thyme
- 1⁄8 teaspoon rosemary
- 2 garlic cloves (peeled)
- Combine all ingredients in screw top jar.
- Secure lid on jar and shake well to combine.
- Chill for an hour or two before use and remove garlic cloves before serving.
Made for Aus/NZ Make my Recipe #4. The flavor of this was really good, but it wasn't thick enough for my taste. I ended up adding some plain FF yogurt to it to make it a little thicker. Thanks for posting this Chef Potts.
Well I love garlic and I loved it crushed so I did so! I especially thought this was one great Italian Dressing ~ as the use of apple juice was new for us. This is an outstanding recipe, especially since it's fat free/ thus giving the baby lettuces and sweet Vidalia onion and nice little bite. Will keep this wonderful recipe close to hand. Thank you so much Chef Potts!
I made this up in the morning and served it late afternoon. It was to tart for my taste but DH liked the tartness. I think the cider vinegar should be reduced to maybe 2 tablespoons. Also, I missed the feel that some added fat gives. Update: To the remaining dressing (about 1/2 cup), I added 1 tablespoon of olive oil and it not only had a better texture but seemed to help the flavors to blend better.