Sauteed Garlic Salad Dressing
The dressing is so garlicky without feeling spicy or overwhelmed, because the garlic has been cooked in the oil. The dressing works deliciously well with almost any your favorite salads.
Yield
4 servingsPrep
15 minCook
5 minReady
20 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
white wine vinegar
|
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | teaspoon |
dijon mustard
|
|
| ¼ | cup |
olive oil
|
|
| 1 | teaspoon |
garlic
heaping or 2 large garlic cloves, finely chopped |
|
| 1 | x |
salt and black pepper
freshly ground |
*
|
| 1 | x |
lettuce
torn, enough to serve 4 |
*
|
| 1 | large |
tomatoes
or 2 small, seeded, chopped |
|
| ¼ | cup |
chives
fresh, chopped |
*
|
| 1 | x |
salt and black pepper
|
*
|
| ½ | cup |
walnuts
toasted |
|
| 2 to 3 | tablespoons |
asiago cheese
or fresh parmesan cheese, grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
white wine vinegar
|
|
| 15 | ml |
lemon juice
|
|
| 5 | ml |
dijon mustard
|
|
| 59 | ml |
olive oil
|
|
| 5 | ml |
garlic
heaping or 2 large garlic cloves, finely chopped |
|
| 1 | x |
salt and black pepper
freshly ground |
*
|
| 1 | x |
lettuce
torn, enough to serve 4 |
*
|
| 1 | large |
tomatoes
or 2 small, seeded, chopped |
|
| 59 | ml |
chives
fresh, chopped |
*
|
| 1 | x |
salt and black pepper
|
*
|
| 118 | ml |
walnuts
toasted |
|
|
asiago cheese
or fresh parmesan cheese, grated |
*
|
Directions
In a bowl or blender, combine vinegar, lemon juice and mustard.
In a small skillet, heat olive oil.
Add garlic; sauté until just golden.
Gradually whisk in the vinegar mixture, blending thoroughly.
Add salt and pepper to taste.
Pour dressing over salad bowl containing the lettuce and tomato; sprinkle walnuts and cheese over the salad before serving.
