Tossed Salad with Honey Garlic Dressing

Author: Canadian Living

Roasting the garlic makes this dressing creamy without the addition of cream. To keep the salad crisp and fresh, dress it just before serving.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: May 2007

Ingredients

  • 5 cups red leaf lettuce torn
  • 5 cups leaf lettuce torn
  • 1/4 cup sliced radish
Dressing:
  • 1 head garlic
  • 1 tablespoon white wine vinegar
  • 1 1/2 teaspoon liquid honey
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1 pinch pepper
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons vegetable oil

Method

Dressing: Trim top off garlic; wrap garlic in foil. Bake on small baking sheet in 375°F (190°C) oven until very soft, about 35 minutes. Let cool.

Squeeze out pulp into fine strainer; with back of spoon, press into bowl. Whisk in vinegar, honey, mustard, salt and pepper. Whisk in olive and vegetable oils in slow steady stream until emulsified. (Make-ahead: Cover and refrigerate for up to 2 days. Let stand at room temperature for 20 minutes; rewhisk to blend, adding up to 2 tsp/10 mL water if desired.)

In large bowl, toss red and green lettuces with dressing. Sprinkle with cabbage and radishes.

Nutritional facts Per serving: about

  • Sodium 89 mg
  • Protein 1 g
  • Calories 52.0
  • Total fat 4 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 5 g

%RDI

  • Iron 5.0
  • Fibre 0.0
  • Folate 9.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 11.0
  • Vitamin C 20.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Tossed Salad with Honey Garlic Dressing

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