Roasted Garlic Ranch Dressing
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% |
-
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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