Creamy Vinaigrette Recipe #37599
Pureeing the artichoke hearts makes this a wonderfully smooth dressing. After making the dressing, you will still have half a can of aritchoke hearts left, just toss them in with your salad.
by Dancer^
10 min | 10 min prep
SERVES 12
- 2 cloves garlic, minced
- 1/2 cup olive oil
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon fresh ground black pepper
- 7 ounces artichoke hearts, drained
- In a blender or the work bowl, process all ingredients until silky smooth.
- Chill and serve over salad greens.
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5 stars