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Honey Mustard Garlic Dressing

Here's a yummy salad dressing.                    

                      Honey Mustard Garlic Dressing

Recipe By     : Moosewood Restaurant Low-Fat Favorites
Serving Size  : 8    Preparation Time :0:10
Categories    : Salad Dressings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      heads         roasted garlic (see note)
   2      tablespoons   dijon mustard
   2      tablespoons   mild honey
   3      tablespoons   cider vinegar
     1/4  cup           unsweetened apple juice
     1/4  teaspoon      salt
                        ground black pepper -- to taste

Squeeze the garlic paste from the roasted heads into a blender.  Add the
mustard, honey, vinegar, apple juice, salt, and pepper and puree until smooth
and creamy.  Tightly covered and refrigerated, it will keep for about 4 days.

Per 1-oz. serving: 30 calories, .6 g. protein, .2 g. fat, 7.3 g. carbohydrates

                   - - - - - - - - - - - - - - - - - - 

NOTES : To roast garlic:
Preheat the oven to 375 degrees F.  
  Remove some of the papery skin from 2 to 4 heads of garlic, but be careful
not to break the cloves apart.  Cut off the top 1/2 inch of each head.  Place
the heads of garlic in a small, unoiled baking dish or on a sheet of aluminum
foil.  Add a tablespoon of water and either cover the dish tightly with foil
or fold the sheet of aluminum foil to form a sealed package.
  Bake for 45 to 60 miniutes, until the cloves are very soft to the touch.
Baking time will vary depending upon the size of the heads of garlic.  Let
cool.  Squeeze the garlic paste from the heads as needed.  Sealed and
refrigerated, roasted garlic will keep for at least a week.

Try not to eat it all up the first day!