Tossed Salad with Honey Garlic Dressing
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This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 52 |
| pro | 1 g |
| total fat | 4 g |
| sat. fat | 1 g |
| carb | 5 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 89 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 5 |
| vit A | 11 |
| vit C | 20 |
| folate | 9 |
Roasting the garlic makes this dressing creamy without the addition of cream. To keep the salad crisp and fresh, dress it just before serving.
Ingredients
- 5 cups red leaf lettuce, torn
- 5 cups leaf lettuce, torn
- 1/4 cup sliced radishes
- Dressing:
- 1 head garlic
- 1 tbsp white wine vinegar
- 1-1/2 tsp liquid honey
- 1 tsp Dijon mustard
- 1/4 tsp salt
- 1 pinch pepper
- 2 tbsp extra virgin olive oil
- 2 tbsp vegetable oil
Preparation
Dressing: Trim top off garlic; wrap garlic in foil. Bake on small baking sheet in 375°F (190°C) oven until very soft, about 35 minutes. Let cool.
Squeeze out pulp into fine strainer; with back of spoon, press into bowl. Whisk in vinegar, honey, mustard, salt and pepper. Whisk in olive and vegetable oils in slow steady stream until emulsified. (Make-ahead: Cover and refrigerate for up to 2 days. Let stand at room temperature for 20 minutes; rewhisk to blend, adding up to 2 tsp/10 mL water if desired.)
In large bowl, toss red and green lettuces with dressing. Sprinkle with cabbage and radishes.
Squeeze out pulp into fine strainer; with back of spoon, press into bowl. Whisk in vinegar, honey, mustard, salt and pepper. Whisk in olive and vegetable oils in slow steady stream until emulsified. (Make-ahead: Cover and refrigerate for up to 2 days. Let stand at room temperature for 20 minutes; rewhisk to blend, adding up to 2 tsp/10 mL water if desired.)
In large bowl, toss red and green lettuces with dressing. Sprinkle with cabbage and radishes.
Source : Canadian Living Magazine: May 2007
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