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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:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

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

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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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Recipe Categories

Health & Diet Considerations
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
Gluten free
Diabetes appropriate
Ease of Preparation
Easy
Total Time
45 minutes or less
Servings
8 or more
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Style/Theme
Entertaining, casual
Type of Dish
Salad dressing
Sauce/Condiment, savory
Ethnic/Regional
American
Publication
July/August 1992
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