Roasted Garlic Dressing

Made with mellow roasted garlic and chicken broth, this creamy dressing contains very little oil and no egg yolks or mayonnaise. It is perfect with a simple salad of romaine lettuce and red onion rings or with a main-dish salad.

READER'S COMMENT:

"In answer to Eileen Kruper's comment: I think the reason to use it within two days is because it contain chicken broth . Try making a smaller amount if the original recipe is too much for you to consume in two days. Hope this helps. It is...

About 1 cup

Active Time: 10 minutes

Total Time: 1 hour

Nutrition Profile

Ingredients

2 heads garlic
1/2 cups reduced-sodium chicken broth
1/4 cup wine or cider vinegar
2 tablespoons extra-virgin olive oil
2 teaspoons Dijon mustard
Salt & freshly ground pepper, to taste

Preparation

Preheat oven to 400°F. Pull off excess papery outside skin from garlic without separating the cloves. Slice 1/2 inch off the top of each head. Wrap individually in aluminum foil. Roast for 40 minutes, or until the garlic is very soft. Unwrap the garlic and cool slightly. Separate the cloves and peel.
Combine garlic cloves, broth, vinegar, oil and mustard in a food processor or blender; blend until smooth. Season with salt and pepper.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 2 days.

Nutrition

Per 2-tablespoon serving: 59 calories; 4 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 6 g carbohydrates; 1 g protein; 0 g fiber; 28 mg sodium; 72 mg potassium.

1/2 Carbohydrate Serving

Exchanges: 1/2 fat