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Garlic Vinaigrette

July/August 1992

Your rating: None Average: 5 (1 vote)

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.


Garlic Vinaigrette Recipe

Makes: About 2/3 cup

Active Time:

Total Time:

Ingredients

  • 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

Preparation

  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

Per tablespoon: 19 calories; 1 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 1 g carbohydrates; 0 g protein; 0 g fiber; 36 mg sodium; 17 mg potassium.

Exchanges: Free Food


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