This salad dressing has a lovely green color, and a sweet-tangy taste. Of course it’s garlicky too, but it’s not as ‘over the top’ as you might think. This dressing should keep in the refrigerator for a few days, but I have no experience with that since we always eat it up so quickly!
Daphne’s Garlic Scape Salad Dressing
a recipe from Daphne’s Dandelions [1]
1 oz garlic scapes (peel scapes if skin is tough)
1/4 cup olive oil
1/4 cup white wine vinegar
1 Tbs honey
1 Tbs dijon mustard
1/4 tsp salt
1. Place all ingredients in blender or food processor and process until garlic scapes are well chopped and mixture is smooth. Or use immersion blender like I usually do.
Servings: 4
Nutrition Facts
Nutrition (per serving): 151 calories, 120 calories from fat, 13.7g total fat, 0mg cholesterol, 194.3mg sodium, 22.8mg potassium, 7.8g carbohydrates, <1g fiber, 4.4g sugar, <1g protein, 17.6mg calcium, 1.8g saturated fat.