Salad Dressing, Feta Garlic Lc-1/sdairy- cheese, herbs, salad dressing 1 cup olive oil 3 tablespoon vinegar; 2-3 1 1/2 cup feta cheese; grated 3 cloves garlic; pressed 2-3 1/2 cup cream, heavy 1/2 cup water 1 teaspoon dill weed 1 dash salt and pepper; to taste In a blender or food processor, whirl all ingredients except the heavy cream and water for one minute. With the blender running, slowly pour in milk. As soon as the dressing thickens, turn off the blender or it will separate and become runny. It should be thick and creamy. Chill at least 30 minutes. NYC Nutrition Analysis (per serving or yield unit): water=18.17 g; calories=136.7; protein=2.24 g; total fat=14 g; carbohydrate=1 g; dietary fiber=0.01 g; ash=0.81 g; calcium=77.73 mg; phosphorus=54.07 mg; iron=0.17 mg; sodium=173.7 mg; potassium=17.72 mg; magnesium=3.95 mg; zinc=0.45 mg; copper=0.01 mg; manganese=0.02 mg; vitamin A=142 IU; vitamin E=1.15 mg ATE; thiamin=0.02 mg; riboflavin=0.13 mg; niacin=0.15 mg; pantothenic acid=0.16 mg; vitamin B6=0.07 mg; folate=4.93 ug; vitamin B12=0.26 ug; vitamin C=0.17 mg; saturated fat=4.58 g; monounsaturated fat=7.85 g; polyunsaturated fat=0.91 g; cholesterol=20.02 mg; selenium=2.3 ug; refuse=0.13%; %cal as carb:prot:fat=3:6:91; WW Pts=3.9; (complete analysis) |
