ROASTED GARLIC DRESSING
Rich roasted garlic makes an incomparably flavored dressing. Try this on any salad with bold-flavored greens or ingredients.
Provided by Ellen Ecker Ogden
Categories Healthy Salad Dressing Recipes
Time 1h15m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F.
- 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.
- 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.
Nutrition Facts : Calories 118.9 calories, Carbohydrate 2.4 g, Fat 12.3 g, SaturatedFat 1.7 g, Sodium 72.8 mg, Sugar 2.1 g
CREAMY GARLIC SALAD DRESSING
This is so easy to make and so delicious!
Provided by Maureen
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Sour Cream Dressing Recipes
Time 10m
Yield 6
Number Of Ingredients 9
Steps:
- Whisk together the sour cream, mayonnaise, steak sauce, lemon juice, vinegar, oil, monosodium glutamate, garlic powder and mustard seed. Refrigerate until chilled.
Nutrition Facts : Calories 441 calories, Carbohydrate 5.5 g, Cholesterol 47.7 mg, Fat 45.9 g, Fiber 0.2 g, Protein 3.1 g, SaturatedFat 14.4 g, Sodium 344.6 mg, Sugar 0.8 g
CREAMY GARLIC SALAD DRESSING
Steps:
- Finely chop the garlic in a food processor or by hand. Mix with the rest of the ingredients. Store in the refrigerator.
Nutrition Facts : ServingSize 2 tbsp, Calories 156 kcal, Carbohydrate 2 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 6 mg, Sodium 204 mg
ROASTED GARLIC SALAD DRESSING
I love the garlic dressing from Boston Market, and decided to try to make my own. I couldn't find a copycat recipe but did find something similar. Tweeked just a little, I hope you enjoy.
Provided by Sharon123
Categories < 60 Mins
Time 55m
Yield 1 cup approx)
Number Of Ingredients 6
Steps:
- To Roast Garlic: Cut 1/4" off tops of garlic heads, drizzle with a little olive oil, and sprinkle with salt. Wrap in foil and bake 45 minutes or until soft.
- Take baked garlic heads and squeeze out garlc into a small bowl. Mash until smooth.
- Combine all ingredients in a food processor(garlic through sea salt). Process until smooth. This will store in a fridge up to one week, but I always use it up in a few days. This goes great on salads(I like spinach salad with cucumber, and red pepper).
Nutrition Facts : Calories 732.5, Fat 54.6, SaturatedFat 7.6, Sodium 1190.7, Carbohydrate 57.5, Fiber 2.6, Sugar 18.7, Protein 7.7
CREAMY GARLIC SALAD DRESSING
Most commercial garlic dressings don't have enough garlic taste for me, but this one always hits the spot. The thick and creamy dressing will jazz up any salad. -Michele Odstrcilek of Lemont, Illinois
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 1-1/2 cups.
Number Of Ingredients 8
Steps:
- In a small bowl, whisk the sour cream, mayonnaise, milk and sugar. Stir in the onions, garlic, salt and pepper. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 33 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 235mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
CREAMY ROASTED GARLIC DRESSING
Made with mellow roasted garlic and chicken broth, this creamy dressing is perfect with a simple salad of romaine lettuce and red onion rings or with a main-dish salad.
Provided by EatingWell Test Kitchen
Categories Low-Sodium Salad Dressing Recipes
Time 1h
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees 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.
Nutrition Facts : Calories 58.6 calories, Carbohydrate 5.6 g, Fat 3.6 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 0.5 g, Sodium 54.1 mg, Sugar 0.2 g
ROASTED GARLIC DRESSING
This is a very versatile dressing that you can use on salads or on steamed veggies (asparagus and broccoli are good with this). Roasting the garlic makes it mellow and sweet. Adapted from a Moosewood recipe.
Provided by Hey Jude
Categories Salad Dressings
Time 25m
Yield 1 2/3 cups
Number Of Ingredients 7
Steps:
- In an unoiled, small heavy skillet, roast the unpeeled garlic cloves on medium heat, turning them occasionally; cook the garlic for about 10-15 minutes, until it's soft and covered with dark spots.
- Test for doneness by pressing a clove with a spoon- if you see small bubbles of juice bursting through the skin, remove them from the skillet.
- When cool enough to handle, peel the cloves.
- In a blender or food processor, puree the garlic with the oil, vinegar, water, salt, pepper and mustard until smooth.
- covered and refrigerated, this dressing will keep for several weeks.
FRESH TOMATO AND ROASTED GARLIC SALAD DRESSING
This dressing is delicious with any green salad and will make your salad course a real event. Roasting the garlic gives it a wonderfully mellow and sweet mild flavor.
Provided by Dancer
Categories Salad Dressings
Time 25m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees.
- Brush the garlic cloves with 1 teaspoon of the oil, reserving the remaining oil.
- Roast the oiled garlic cloves in a pan until golden and soft, about 10 to 15 minutes.
- Watch carefully so garlic does not get over-brown or burn.
- Carefully remove pan from oven and cool.
- When cool enough to handle, squeeze out the garlic pulp.
- Combine the pulp with the reserved olive oil and rest of the ingredients in a blender.
- Blend until smooth and use the dressing on any mixed garden salad.
- Refrigerate leftover.
FRISEE SALAD WITH ROASTED GARLIC DRESSING
Steps:
- For the vinaigrette:
- Combine the garlic, vinegar, mustard, honey, lime juice and salt and pepper, to taste, in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified.
- For the salad:
- Place the frisee in a large bowl, add 1/4 cup of the vinaigrette, season with salt and pepper, to taste and toss to coat. Put the tomatoes in a bowl, add a few tablespoons of the dressing, season with salt and pepper, to taste, and toss to coat.
- Divide the frisee among 4 to 6 large plates, arrange 3 of the tomato quarters around the perimeter of each plate. Garnish with shaved cheese and chopped cilantro. Drizzle with the remaining vinaigrette and serve.
ROASTED GARLIC AND BUTTERMILK SALAD DRESSING
Pour this rich dressing over wedges of crisp iceberg lettuce or quartered heads of romaine for a wonderful salad.
Provided by Juenessa
Categories Salad Dressings
Time 50m
Yield 1 3/4 cups
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F
- Cut top 1/2 inch off heads of garlic, exposing cloves.
- Place each on square of foil.
- Drizzle with oil, then enclose in foil.
- Place on oven rack; bake until garlic is tender, about 45 minutes.
- Open foil; cool garlic slightly.
- Hold 1 head of garlic, cut side down, over medium bowl and squeeze, releasing roasted garlic pulp into bowl.
- Repeat with remaining garlic.
- Mash until smooth.
- Whisk in mayonnaise, buttermilk, Parmesan cheese, lemon juice, and Worcestershire sauce.
- Season to taste with salt and pepper.
- Cover and chill until ready to use, up to 2 days.
Nutrition Facts : Calories 882.3, Fat 67, SaturatedFat 12.6, Cholesterol 55.3, Sodium 1370, Carbohydrate 60.9, Fiber 1.5, Sugar 13.5, Protein 15.6
CREAMY GARLIC SALAD DRESSING
Creamy Garlic Salad Dressing, an easy, homemade dressing bursting with flavor!
Provided by Dana at ThisSillyGirlsKitchen.com
Categories Condiment
Time 5m
Number Of Ingredients 10
Steps:
- In a medium-sized bowl, whisk together all the ingredients. Pour into an air-tight container and let sit in the fridge for at least one hour before serving.
Nutrition Facts : Calories 99 kcal, Carbohydrate 1 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 248 mg, ServingSize 1 serving
ROASTED VEGETABLE SALAD WITH GARLIC CREAM DRESSING
Provided by Food Network
Number Of Ingredients 16
Steps:
- Potatoes and Carrots: Preheat oven to 400 degrees. Brush a baking sheet with olive oil. Toss potatoes and carrots into a mixture of fresh rosemary leaves, salt and cracked pepper and lay them cut side down on a baking sheet. Brush with olive oil and bake until potatoes are toasted brown, and carrots are tender- about 30 minutes.
- Peppers and Tomatoes Heat the broiler. Halve tomatoes lengthwise. Place whole peppers and halved tomatoes on a baking sheet as close to the flame as possible. Allow skin to blacken, turn when needed. Remove from the oven and close peppers in a brown paper bag to steam. When cool, peel and remove seeds and core. Slice peppers into 1/2-inch slices. Leave tomatoes halved.
- Onions, and Mushrooms: Prepare grill. Brush onions and portobellos with olive oil. Sprinkle with salt and pepper. Grill until soft. Slice mushrooms into 1/2-inch slices.
- Salad: Whisk together dressing ingredients. Toss with grilled vegetables. Garnish with sprigs of rosemary or fresh basil leaves. Serve with a hot, crusty loaf of peasant bread.
ROASTED GARLIC & LEMON DRESSING
Roasted Garlic & Lemon Dressing is a healthy vinaigrette recipe loaded with bold roasted garlic and fresh lemon for the perfect salad dressing.
Provided by Danielle | Krafted Koch
Time 1h5m
Number Of Ingredients 8
Steps:
- Blend all of the ingredients until creamy and smooth. Store refrigerated for up to 2 weeks.
Nutrition Facts : Calories 610 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 54 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 2 cups, Sodium 596 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 45 grams unsaturated fat
ASIAN ROASTED GARLIC SALAD DRESSING
Roasted garlic gives this Asian-inspred dressing a deep, nutty flavor. It's great on any combo of salad greens or use it for a dipping sauce for dumplings. Feel free to use my recipe for Roasted Garlic. Recipe from Eating Well.
Provided by januarybride
Categories Salad Dressings
Time 10m
Yield 3/4 cup, 6 serving(s)
Number Of Ingredients 8
Steps:
- Place all ingredients (except pepper) into a blender and process until smooth. Add black pepper to taste.
Nutrition Facts : Calories 92.2, Fat 9.1, SaturatedFat 1.3, Sodium 90.5, Carbohydrate 2.7, Fiber 0.2, Sugar 0.2, Protein 0.5
CAESAR SALAD WITH ROASTED GARLIC DRESSING
Categories Salad Garlic Leafy Green Lunch Parmesan Healthy Endive Bon Appétit Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 13
Steps:
- Preheat oven to 300°F. Peel off papery outer skin from whole garlic, keeping heads in tact. Place in small casserole dish. Pour vermouth over. Drizzle 1 tablespoon oil over garlic. Season with pepper. Cover; bake until garlic is very soft and pastelike, about 1 1/2 hours. Cool garlic.
- Increase oven temperature to 350°F. Mix 2 1/2 tablespoon oil and rosemary on baking sheet. Season with pepper. Add bread cubes and turn cubes in oil mixture to coat. Bake until lightly toasted, about 15 minutes. Cool.
- Squeeze garlic to remove cloves from skins. Place in small bowl and mash with fork to form paste. Transfer paste to blender. Add fresh lemon juice, Dijon mustard, anchovy paste, Worcestershire sauce and hot pepper sauce and puree. With machine running, gradually add 1/3 cup olive oil. (Croutons and dressing can be made 2 hours ahead. Let stand at room temperature.)
- Reserve outer endive leaves for another use. Tear enough inner yellow leaves into bite-size pieces to measure 3 cups. Place in large bowl. Add romaine. Pour dressing over. Toss well. Sprinkle cheese and croutons over salad. Toss gently. Season with pepper and serve.
ROASTED GARLIC SALAD DRESSING
For a lower-fat version, replace the sour cream with low-fat plain Greek yogurt.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 5m
Number Of Ingredients 5
Steps:
- In a medium bowl, whisk together buttermilk, sour cream, and mayonnaise until smooth. Whisk in garlic. Season to taste with salt and pepper.
Nutrition Facts : Calories 46 g, Fat 4 g, Protein 1 g
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ROASTED GARLIC CAESAR SALAD - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
5/5 (6)Total Time 1 hr 30 minsCategory SaladCalories 297 per serving
- Roast Garlic for Dressing: Cut ends of garlic heads off with a serrated knife exposing individual tips of garlic cloves. Place root-side down in a small baking dish and drizzle with 2 tablspoons oil over the exposed garlic clove ends. Cover with foil and transfer to the oven. Roast garlic until the garlic is soft and fragrant and starting to brown, 1 hour to 1 hour 25 minutes. Remove foil and allow garlic to cool.
- Make Croutons: Lay baguette on a parchment lined baking sheet. Stir 1 tablespoon oil, Italian seasoning and salt in a small dish. Brush oil over the baguette slices. Bake until browned and crisp, 14 to 16 minutes. Cool.
- While croutons cool, make dressing: Squeeze cloves from two heads of garlic into a blender or food processor and discard papery skins. Add roasted garlic oil from the baking dish, if there is any. Add the remaining ¼ cup oil, lemon juice, capers, anchovy paste, mustard and pepper and puree until smooth. Add grated Parmigiano-Reggiano and puree to combine.
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Ratings 19Calories 818 per servingCategory Side Dish
- Cut off the tops of the garlic bulb, drizzle a bit of olive oil on top, and wrap it up in tin foil. Roast in the oven for 40-60 minutes.
- In a blender or food processor, blend together the the cloves of garlic and the rest of the ingredients.
- Store in an airtight container in the fridge for up to a week. Use a weck jar or mason jar to keep out moisture.
GRILLED ROMAINE SALAD WITH ROASTED GARLIC DRESSING …
From foodandwine.com
3/5 Total Time 1 hr 30 minsServings 8
- Preheat the oven to 350°. Place the head of garlic, cut side up, on a double sheet of foil and drizzle with olive oil. Wrap the foil around the garlic and bake until the cloves are very soft, about 1 hour. Let cool.
- Light a grill. Squeeze the garlic cloves into a blender. Add the buttermilk and lemon juice and blend to a puree. With the machine on, slowly pour in the 1 cup of olive oil until blended. Season the dressing with salt and pepper.
- Drizzle the cut side of the romaine hearts with olive oil and sprinkle with salt and pepper. Grill the romaine over a hot fire, cut side down, until charred in spots, about 20 seconds. Turn the romaine over and grill for 20 seconds longer. Transfer the heads to a platter, cut side up. Drizzle the dressing over the romaine, sprinkle with the Manchego and serve right away.
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4.5/5 (2)Total Time 1 hrCategory Condiment, Salad DressingCalories 1553 per serving
- Slice the tops of the bulbs, place the tops and the rest of the bulb in a pan with some herbs, black peppercorns and olive oil. Drizzle the oil over the bulbs of garlic so that the oil can seep in between the cloves.
- Cover the pan with a lid if you have one or cover it with tinfoil. Place in a pre-heated 325F oven and roast for about one hour.
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4/5 (2)Total Time 1 hrCategory Vegan Salad Dressing RecipesCalories 54 per serving
- 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.
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5/5 (28)Total Time 45 minsCategory SauceCalories 84 per serving
- Preheat the oven to 200 °C or 400 °F. Cut the tips off the head, exposing the ends of the cloves, so that it's easier for you to peel them later.
- Combine peeled garlic, cashew nuts, lime juice, sesame and olive oil, mustard, capers, brown sugar, white wine vinegar and vegetable broth. Blend everything together until smooth using a food processor or immersion blender. Add more broth if you like more liquid consistency. Season with salt and pepper to taste.
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- Cut the top quarter off the head of garlic and drizzle with ½ tablespoon olive oil. Wrap it in foil and set it in a small oven-proof dish. Bake it for 20 minutes. Remove it from the oven and keep it wrapped to cool. It will continue to cook as it cools.
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