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Sauteed Garlic Salad Dressing

 
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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

servings

Prep

15

min

Cook

5

min

Ready

20

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 84g (3.0 oz)
Amount per Serving
Calories 22691% of calories from fat
 % Daily Value *
Total Fat 23g 35%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 18mg 1%
Total Carbohydrate 1g 1%
Dietary Fiber 2g 7%
Sugars g
Protein 9g
Vitamin A 8% Vitamin C 13%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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