Garlic Vinaigrette

Garlic Vinaigrette

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From: EatingWell Magazine July/August 1992

At first glance, the amount of garlic in this recipe may seem a little alarming, but the technique of simmering the garlic in wine tempers its bite. Toss this full-bodied dressing with romaine lettuce, add crisp croutons and enjoy a healthful alternative to Caesar salad.

Ingredients 11 servings

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Original recipe yields 11 servings
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  • 1 head garlic, cloves separated and peeled
  • 1/3 cup dry white wine
  • 2 tablespoons red-wine vinegar
  • 2 tablespoons reduced-sodium chicken broth
  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • Salt & freshly ground pepper to taste


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  1. Combine garlic and wine in a small saucepan. Bring to a boil, reduce heat to low and simmer, covered, until the garlic cloves are tender, 20 to 25 minutes. Transfer the garlic and cooking liquid to a blender or food processor. Add vinegar, broth, oil and mustard; process until smooth. Season with salt and pepper.

Nutrition information

  • Serving size: 1 tablespoon
  • Per serving: 18 calories; 1 g fat(0 g sat); 0 g fiber; 1 g carbohydrates; 0 g protein; 0 mcg folate; 0 mg cholesterol; 0 g sugars; 0 IU vitamin A; 1 mg vitamin C; 6 mg calcium; 0 mg iron; 41 mg sodium; 19 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: Free Food

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