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Salad with Roasted Garlic Dressing and Eyeball Croutons

By The Canadian Living Test Kitchen

Tested till perfect

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Salad with Roasted Garlic Dressing and Eyeball Croutons

This recipe makes 8 servings

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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

Ingredients

  • 15 garlic cloves
  • 1/3 cup vegetable oil
  • 3 tbsp  white wine vinegar
  • 1 tbsp dijon mustard
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp light mayonnaise
  • 16 slices baguettes
  • 8 pimiento-stuffed green olives, halved
  • 12 cups romaine lettuce, torn

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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