Salad with Roasted Garlic Dressing and Eyeball Croutons
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 212 |
| pro | 5 g |
| total fat | 12 g |
| sat. fat | 1 g |
| carb | 21 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 491 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 14% |
| vit A | 22% |
| vit C | 37% |
| folate | 65% |
Suggested Recipes
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15 cloves garlic (unpeeled)
1/3 cup (75 mL) vegetable oil
3 tbsp (50 mL) white_wine_vinegar
1 tbsp (15 mL) dijon mustard
1/4 tsp (1 mL) each salt and pepper
2 tbsp (25 mL) light mayonnaise
16 slices baguette (French_stick)
8 pimiento-stuffed green olives, halved
12 cups (3 L) torn romaine lettuce
Preparation:
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.
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