Salad with Roasted Garlic Dressing and Eyeball Croutons

Author: Canadian Living

  • Portion size 8 servings

Ingredients

  • 15 garlic cloves
  • 1/3 cup vegetable oil
  • 3 tablespoons white wine vinegar
  • 1 tablespoon dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons light mayonnaise
  • 16 slices baguettes
  • 8 pimiento-stuffed green olives halved
  • 12 cups romaine lettuce torn

Method

In small saucepan, heat garlic with oil over medium-low heat, covered, for 20 minutes or until golden. Let cool slightly. Reserving oil, remove garlic; set aside.

Squeeze 8 of the garlic cloves out of skins into small bowl; mash with fork. Whisk in reserved oil, vinegar, mustard, salt and pepper. Set aside for dressing.

Squeeze out remaining cloves into small bowl; mash until smooth. Whisk in mayonnaise. Set aside.

Trim baguette slices into eye shapes. Bake on baking sheet in 400ºF (200ºC) oven for 8 minutes or until crisp. Spread garlic mixture over top; centre olive half on top to resemble eyeball.

Toss lettuce with dressing; divide among plates. Top each with 2 croutons.

Nutritional facts <b>Per serving:</b> about

  • Sodium 491 mg
  • Protein 5 g
  • Calories 212.0
  • Total fat 12 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 21 g

%RDI

  • Iron 14.0
  • Fibre 0.0
  • Folate 65.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 22.0
  • Vitamin C 37.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Salad with Roasted Garlic Dressing and Eyeball Croutons