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Roasted Garlic Vinaigrette

 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.
6 ServingsPrep: 40 min. + cooling

Ingredients

  • 3 whole garlic bulbs
  • 1 teaspoon plus 2 tablespoons olive oil, divided
  • 3 tablespoons tarragon vinegar
  • 2 tablespoons water
  • 1 tablespoon sugar
  • 1 tablespoon lemon juice
  • 1-1/2 teaspoons Italian seasoning
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  • 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. Yield: 3/4 cup.
Nutritional Facts: 2 tablespoons equals 83 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 111 mg sodium, 8 g carbohydrate, trace fiber,

2 of 2

Roasted Garlic Vinaigrette (continued)

Nutritional Facts: 1 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.