Pureeing the artichoke hearts makes this a wonderfully smooth dressing. After making the dressing, you will still have half a can of artichoke hearts left, just toss them in with your salad.
2 cloves garlic, minced
1/2 cup olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon dijon mustard
1/4 teaspoon freshly ground black pepper
1/2 14 ounce can artichoke hearts, drained
In a blender or the workbowl, process all ingredients until silky smooth. Chill and serve over salad greens.
Makes 12 servings.
Calories per tablespoon 16 Fat 0.7 g Carbs 1.4 g Sodium 6.6 mg Fiber 0 g.