Creamy Chipotle Dressing Recipe in 21-Day KS Book
Posted Friday, October 19, 2012 at 1:34 PM
This is one of my favorite dressings. There is a fat-free nayonaise, but I have never tried it. I used silken lite tofu instead. For the chipoltes, I simmer some dried ones, then puree them and freeze in an ice cube tray. To make my version of the dressing, I use 1/2 cube chipolte, 1/2 c tofu, 1/2 c salsa, some water, about 1-2 tsp balsamic vinegar, and a few shakes of cumin. I am the only one in the house who will eat it (no one else will try it - either afraid of heat, tofu, or something that doesn't come in a bottle. I think that the vinegar helps it to keep a little longer.
As far as the serving size goes, I noticed that many of the serving sizes seem huge, or they just don't compute with the quantity the recipe makes.
I think I need to make some now. I love it over lettuce with a black bean burger crumbled on top.