Nutrition per serving may change if servings are adjusted.
1 head garlic
4 tablespoons extra-virgin olive oil, divided
Juice of 1 lime
2 tablespoons red-wine vinegar
1 tablespoon grated fresh ginger
1 tablespoon toasted sesame oil
1 tablespoon reduced-sodium soy sauce
Freshly ground pepper, to taste
Preheat oven to 400°F.
Rub excess papery skin off garlic head without separating cloves. Slice the tip off, exposing the ends of the cloves. Place the garlic head on a piece of foil, drizzle with 1 tablespoon olive oil and wrap into a package. Put in a baking dish and bake until the garlic is very soft, 40 minutes to 1 hour. Unwrap and let cool slightly.
Squeeze the garlic pulp into a blender or food processor (discard the skins). Add the remaining 3 tablespoons olive oil, lime juice, vinegar, ginger, sesame oil and soy sauce; blend or process until smooth. Season with pepper.
Make Ahead Tip: Cover and refrigerate for up to 3 days.
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
54 calories;6 g fat(1 g sat); 0 g fiber; 1 g carbohydrates; 0 g protein; 0 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 2 IU vitamin A; 1 mg vitamin C; 1 mg calcium; 0 mg iron; 45 mg sodium; 9 mg potassium
For someone who dislikes vinegar, this dressing was a pleasant substitute for my favorite cream-based dressings. I only had balsamic vinegar instead of red wine, but it still turned out well and works with my "healthy-fat-only" diet. Since it creates 12 servings and only a drizzle is needed, any ingredient consumed is in minute portions.
July 13, 2012
By: EatingWell User
Looks like a great recipe, however, I get horrible stomach cramps from soy. Usually have to take in my own homemade salad dressing or eat less then tsp. of resturant dressing or get olive and oil. Any thing I can substitute for soy in this recipe. Would love to try it.