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Creamy Artichoke Vinaigrette

Posted on by September 25, 2015
1/2 (14 oz.) can artichoke hearts, rinsed and drained 2 cloves garlic, minced
1/4 cup olive oil 1/2 teaspoon Dijon mustard
2 tablespoons fresh lemon juice 1/4 teaspoon freshly ground pepper

In a blender or food processor, process all ingredients until silky
smooth. Cover and refrigerate. Serve over salad greens.

Makes approx.. 3/4 cup. A 2 T. serving contains 92 calories, 1 g.
protein, 3 g. carbohydrate, 9 g. fat.
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