Tossed Salad With Creamy Garlic Dressing Food

ROASTED VEGETABLE SALAD WITH GARLIC CREAM DRESSING

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.

RANCH DRESSING (FOR TOSSED SALAD)

Steps:

• In a food processor, combine the Mayonnaise Nouvelle, roasted garlic, fresh garlic, green onion, parsley, oregano, basil, and chives. Process until the garlic and herbs are pureed.
• With the processor on, slowly pour in the buttermilk and season with the salt and pepper. The dressing will be thick and creamy.
• This dressing will keep for 2 to 3 days in an airtight container in the refrigerator.
• First, make yogurt cheese by draining the yogurt as follows. Line a colander with cheesecloth and place in a bowl. Spoon the yogurt into the colander. Refrigerate and let drain for at least 1 hour. Discard the liquid in the bowl.
• In a food processor, combine the yogurt cheese, tofu, and garlic. Process until the mixture is pureed, about 3 minutes. Add the remaining ingredients. Process again to combine, about 3 minutes. Adjust the seasoning with additional salt or pepper, to taste.
• This dressing will keep for up to 2 weeks in an airtight container in the refrigerator.

ITALIAN VEGETABLE SALAD WITH CREAMY GARLIC DRESSING

Steps:

• Trim fennel (reserving fronds) and remove tough outer layer. Thinly slice fennel crosswise and cauliflower lengthwise (1/8 inch). Slice asparagus on a diagonal (1/8 inch). Combine vegetables in a large bowl.
• Purée yolks, garlic, anchovies, mustard, lemon juice, and 1/4 teaspoon each of salt and pepper in a blender. With motor running, add oil in a slow stream, blending until dressing is thick and emulsified.
• Toss vegetables with enough dressing to coat. Season with salt. Sprinkle with fennel fronds.
• What to drink:
• Fontaleoni Vernaccia di San Gimignano '07

TOSSED SALAD WITH CREAMY GARLIC DRESSING

Steps:

• In a small saucepan, combine vinegar, water, onion, garlic; simmer until the onion is tender, about 5 minutes. Add sugar; simmer until dissolved. Cool to room temperature. Stir in mayonnaise, sour cream, salt and pepper. In a large salad bowl, toss the lettuce,carrots and bacon bits; add dressing and toss to coat. Top with croutons if desired.

ROMAINE SALAD WITH CREAMY GARLIC DRESSING

Steps:

• Tear lettuce into bite-size pieces, you should have about 12 cups.
• Cover and refrigerate until well chilled.
• Combine garlic and salt in a small bowl and mash with the back of a spoon into a paste, or (and this is what I do), mash with a mortar and pestle and transfer to a bowl.
• Mix garlic paste with lime juice, add egg* and beat until foamy.
• Stir in mayo and worcestershire.
• This can be made ahead, just cover and refrigerate.
• Just before serving, peel, pit and dice avocado.
• In a large salad bowl, combine avocado, lettuce, cheese, tomatoes, onions and croutons.
• Stir dressing and pour over salad then toss until well mixed.
• *If you are pregnant or nursing, or have a compromised immune system you may want to consider using a purchased pasteurized egg product.

TOSSED SALAD WITH CREAMY DILL DRESSING

Steps:

• Mix all dressing ingredients in small bowl.
• Mix lettuce, cucumber and tomato in large bowl. Pour dressing over salad; toss gently to mix thoroughly. Top with croutons.

CREAMY GARLIC SALAD DRESSING

Steps:

• Combine all ingredients in a blender.
• Blend for 1 minute.
• Refrigerate for 1 hour before serving.