ROASTED GARLIC VINAIGRETTE
This Roasted Garlic Vinaigrette recipe is magic in a bottle. The garlic is slow roasted until it becomes tender, buttery and rich. Perfect for salads, grain bowls and vegetables!
Provided by Rachel Maher
Categories Dressing
Time 35m
Number Of Ingredients 8
Steps:
- Roast Garlic: Preheat the oven to 400 degrees. Cut off the top of the head of garlic to expose the top of the cloves (see :06 of how-to video). Coat the head of garlic with olive oil and wrap in tinfoil. Put the garlic in the pre-heated oven for 30-35 minutes or until garlic is golden brown and the cloves soft and tender. Once cooled completely, squeeze the head of roasted garlic to push the garlic cloves out of their skins.
- Blend: Blend the roasted garlic cloves and remaining ingredients until smooth (about a minute). Use immediately or store in the fridge in a sealed container until needed.
Nutrition Facts : ServingSize 2 Tbsp., Calories 89 kcal, Sugar 3 g, Sodium 136 mg, Fat 7 g, SaturatedFat 1 g, Carbohydrate 6 g, Fiber 1 g, Protein 1 g
LEMON-GARLIC VINAIGRETTE
While a 1-to-2 acid-to-oil ratio is common for vinaigrette, shifting it to 1-to-1½ yields a dressing with a brighter flavor and fewer calories. That means for every ½ cup of acid, such as vinegar or lemon juice, use 3/4 cup of oil. Here's a good all-purpose take on the formula.
Provided by Carolyn Malcoun
Categories Vinaigrette Salad Dressing Recipes
Time 5m
Number Of Ingredients 7
Steps:
- Combine 3/4 cup oil, 5 tablespoons vinegar, 3 tablespoons lemon juice, 1 1/2 tablespoons mustard, garlic, 3/4 teaspoon salt and pepper in a jar with a tight-fitting lid. Shake until well blended.
Nutrition Facts : Calories 130 calories, Fat 14 g, SaturatedFat 2 g, Sodium 191 mg
ROASTED GARLIC VINAIGRETTE
Our Test Kitchen came up with this full-flavored vinaigrette. Roasted garlic is blended with Italian seasoning, Dijon mustard, tarragon vinegar and lemon juice in the zesty dressing. Try it drizzled over crisp greens or cherry tomatoes.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 3/4 cup.
Number Of Ingredients 10
Steps:
- Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs. Brush with 1 teaspoon oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes., Squeeze softened garlic into a blender. Add the vinegar, water, sugar, lemon juice, Italian seasoning, mustard, salt, pepper and remaining oil; cover and process until smooth. Store in the refrigerator.
Nutrition Facts :
LEMON-GARLIC VINAIGRETTE
Use this recipe when making our Green Bean, Shell Bean, and Sweet Onion Fattoush.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 5
Steps:
- Whisk together lemon juice, lemon zest, and garlic; season with salt. Whisking constantly, pour in oil in a slow, steady stream and whisk until emulsified. Season with pepper. Let stand 15 minutes; remove and discard garlic before serving.
ROASTED-GARLIC VINAIGRETTE
Toss roasted-garlic vinaigrette with crisp bitter greens or roasted potatoes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes 3/4 cup
Number Of Ingredients 7
Steps:
- Squeeze garlic cloves from skins into a blender. Add vinegar, honey, mustard, and salt; blend until smooth, about 10 seconds. With machine running, pour in oil in a slow, steady stream; blend until emulsified. Season with pepper.
ROMANO'S MACARONI GRILL ROASTED GARLIC LEMON VINAIGRETTE
Make and share this Romano's Macaroni Grill Roasted Garlic Lemon Vinaigrette recipe from Food.com.
Provided by tammyhensley1
Categories Salad Dressings
Time 10m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Place vinegar, honey, salt and roasted garlic in a food processor. Puree until the garlic is chopped very fine. With the food processor still running, add olive oil and lemon juice. Refrigerate until ready to use.
Nutrition Facts : Calories 1650.8, Fat 162.1, SaturatedFat 22.4, Sodium 1171.2, Carbohydrate 58.7, Fiber 0.5, Sugar 52.4, Protein 1.2
ROASTED GARLIC VINAIGRETTE
From Livestrong.com. We haven't tried this yet, but I'm going to make it soon. The original recipe called for 3 garlic cloves, but after reading the directions, I strongly suspect they meant three HEADS of garlic. Please let me know if I am mistaken and it would be better with 3 cloves instead of three heads of garlic.
Provided by Paris D
Categories Salad Dressings
Time 55m
Yield 3/4 cup, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F.
- Remove the papery outer skin from garlic (do not peel or separate cloves). Cot tops off of garlic bulbs. Brush with 1 tsp oil. Wrap each bulb in heavy-duty foil. Bake at 425F for 30-40 minutes or until softened. Cool for 10-15 minutes.
- Squeeze softened garlic into a blender. Add vinegar, water, sugar, lemon juice, Italian seasoning, mustard, salt, pepper, and remaining oil. Cover and process until smooth.
- Store in the refrigerator.
Nutrition Facts : Calories 140.3, Fat 7, SaturatedFat 1, Sodium 160.5, Carbohydrate 18.4, Fiber 1, Sugar 3.7, Protein 2.9
ROASTED GARLIC VINAIGRETTE
This recipe was easy to make & is great tasting & tangy. I make this vinaigrette any chance I get. It's great on so many things. Our favorite is tossed with lightly steamed green & wax beans & halved grape tomatoes. I have to bring it to every get-together my friends and I have.
Provided by Porfavorcorona
Categories Salad Dressings
Time 40m
Yield 1 2 tbs, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F
- Slice off the top of the garlic bulb, just enough to barely expose the garlic inside each clove.
- Place the bulb in an ovenproof dish and drizzle with olive oil.
- Place the dish, uncovered, in the oven and cook the garlic until it is golden brown and soft, about 15 to 20 minutes.
- Let cool.
- When the roasted garlic is cool enough to handle, squeeze the pulp from 6 of the cloves and mash with a mortar and pestle, or with a fork. (Store the remaining cloves in the refrigerator for up to 1 week.)
- Put the garlic in a food processor and add the mustard, vinegar, salt and pepper and puree.
- Slowly add the olive oil and stock through the feed tube, and puree until the vinaigrette is creamy.
- If it is too thick add a teaspoon of stock until the consistency is correct. Add the shallots and tarragon.
- Adjust the salt and pepper to taste.
Nutrition Facts : Calories 59.3, Fat 5.2, SaturatedFat 0.7, Cholesterol 0.3, Sodium 71.6, Carbohydrate 2.8, Fiber 0.3, Sugar 0.3, Protein 0.9
LEMON-GARLIC VINAIGRETTE
Steps:
- Using a mortar and pestle, grind or crush garlic, lemon zest, and salt into a fine paste. Combine lemon juice, vinegar, water and sugar. Add to the garlic paste and then whisk in oil slowly; adjust seasoning to taste.
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