Roasted Garlic Ranch Dressing
86 people added this to their Recipe Box
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.
Servings: 3/4 cup (175 mL)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 ml): about | - |
| cal | 30 |
| pro | 1 g |
| total fat | 2 g |
| sat. fat | trace |
| carb | 3 g |
| fibre | trace |
| chol | 2 mg |
| sodium | 96 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 1% |
| vit C | 2% |
Suggested Recipes
-
1 head garlic
1 tsp (5 mL) extra-virgin olive oil
1/2 cup (125 mL) buttermilk
1/4 cup (50 mL) light mayonnaise
1 tbsp (15 mL) white_wine_vinegar
1/4 tsp (1 mL) each salt and pepper
1 green onion, thinly sliced
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
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