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Roasted Garlic Dressing

March/April 2008

Your rating: None Average: 4.2 (5 votes)

Rich roasted garlic makes an incomparably flavored dressing. Try this on any salad with bold-flavored greens or ingredients.


Roasted Garlic Dressing Recipe

Makes: Scant 1/2 cup

Active Time:

Total Time:

Ingredients

  • 1 large head or 2 small heads garlic
  • 4 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons balsamic or red-wine vinegar
  • 1 tablespoon lime juice
  • 1/8 teaspoon salt
  • Freshly ground pepper, to taste

Preparation

  1. Preheat oven to 400°F.
  2. Rub off the excess papery skin from garlic without separating the cloves. Slice the tips off the head (or heads), exposing the ends of the cloves. Place the garlic on a piece of foil, drizzle with 1 tablespoon 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.
  3. Squeeze the garlic pulp into a blender or food processor (discard the skins). Add the remaining 3 tablespoons oil, vinegar, lime juice, salt and pepper and blend or process until smooth.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 3 days.

Nutrition

Per 2-tablespoon serving: 154 calories; 14 g fat (2 g sat, 11 g mono); 0 mg cholesterol; 6 g carbohydrates; 1 g protein; 0 g fiber; 77 mg sodium; 71 mg potassium.

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 3 fat



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Recipe Categories

Type of Dish
Salad dressing
Ethnic/Regional
American
Ease of Preparation
Easy
Total Time
15 minutes or less
Servings
8 or more
Preparation/ Technique
Roast
Meal/Course
Lunch
Dinner

Season
Fall
Winter
Publication
March/April 2008

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