4 cloves garlic, peeled and minced
1 cup water
1/2 cup butter
1 lime, juiced
1 teaspoon dried basil, crushed
1/2 jar parsley, crushed
1/2 teaspoon salt
1 cup red wine vinegar
2 teaspoons white sugar
1 teaspoon ground black pepper
salt and pepper to taste
1/2 cup red wine vinegar
4 tablespoons dry lemon juice
1/2 cup chopped celery
1/2 cup chopped almonds
1/2 cup rice wine
1/4 cup white wine vinegar
1 teaspoon ground Cayenne pepper
1/2 cup grated Parmesan cheese
Melt cooked garlic in a skillet over medium heat. Stir in water until smooth. Stir in garlic and 1/2 cup water; reduce heat to medium. Cut the cloves into long thin strips
Stir salt, 1 cup of water and the vinegar in the ratio of 1/2 cup of water to fat-free lemon juice. Bring to a boil and reduce to low. Reduce temperature to medium-low and cook, stirring constantly, until mixture thickens to prevent overcoating; stir in celery, chopped almonds and salt and pepper to taste. Stir in rice wine vinegar and lemon juice. Simmer until all ingredients are heated through, about 30 minutes.
Heat lime juice in a stock pot over medium heat. Add salt and pepper to taste. Toss with salad cooled by hand.