Tossed Salad with Honey Garlic Dressing
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Roasting the garlic makes this dressing creamy without the addition of cream. To keep the salad crisp and fresh, dress it just before serving.
Servings: 8
Ingredients:
| 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% |
Suggested Recipes
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5 cups (1.25 L) each torn red and green leaf lettuce
1 cup (250 mL) shredded red cabbage
1/4 cup (50 mL) sliced radishes
Dressing:
1 head garlic
1 tbsp (15 mL) white_wine_vinegar
1-1/2 tsp (7 mL) liquid honey
1 tsp (5 mL) dijon mustard
1/4 tsp (1 mL) salt
Pinch pepper
2 tbsp (25 mL) each extra-virgin olive oil and 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.
Tags:
Source
Canadian Living Magazine: May 2007
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