Roasted Garlic Vinaigrette
TOTAL TIME: Prep: 40 min. + cooling
YIELD: 3/4 cup.
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.
Ingredients
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3 whole garlic bulbs
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1 teaspoon plus 2 tablespoons olive oil, divided
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3 tablespoons tarragon vinegar
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2 tablespoons water
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1 tablespoon sugar
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1 tablespoon lemon juice
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1-1/2 teaspoons Italian seasoning
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1/2 teaspoon Dijon mustard
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1/4 teaspoon salt
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1/8 teaspoon pepper
Directions
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1.
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.
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2.
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
2 tablespoons: 83 calories, 5g fat (1g saturated fat), 0 cholesterol, 112mg sodium, 8g carbohydrate (2g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.
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