Roasted Garlic Ranch Dressing
Nutritional Info |
|
|---|---|
| Per 1 tbsp (15 ml): about | - |
| cal | 30 |
| pro | 1 g |
| total fat | 2 g |
| sat. fat | 0 |
| carb | 3 g |
| fibre | 0 |
| chol | 2 mg |
| sodium | 96 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 1 |
| vit C | 2 |
This creamy dressing deliciously coats 12 cups (3 L) torn mixed salad greens. It's also tasty tossed with warm potatoes for a quick salad.
Ingredients
- 1 head garlic
- 1 tsp extra-virgin olive oil
- 1/2 cup buttermilk
- 1/4 cup light mayonnaise
- 1 tbsp white wine vinegar
- 1/4 tsp each of salt and pepper
- 1 thinly sliced green onion
Preparation
Separate and peel garlic cloves. Place in small saucepan along with oil; cover and cook over low heat, shaking pan often, until golden and softened, about 25 minutes.
Transfer to small food processor or blender. Add buttermilk, mayonnaise, vinegar, salt and pepper; blend until smooth. Stir in onion. (Make-ahead: Refrigerate in airtight container for up to 1 week.)
Source : Canadian Living Magazine: June 2004
- Keywords : Salad; Condiments/sauces; Vegetarian; Buttermilk; Garlic; Green onions; Mayonnaise;
Related content
-
Buttermilk Peppercorn Dressing
Try this ranch-inspired blend with Boston lettuce, sweet onion and red peppers.
-
-
-
Creamy Dill Dressing
This recipe makes enough for 4 servings, or 6 cups (1.5 L) torn lettuce and sliced vegetables,...
