Roasted Garlic And Buttermilk Salad Dressing Recipes
ROASTED GARLIC AND BUTTERMILK SALAD DRESSING
Pour this rich dressing over wedges of crisp iceberg lettuce or quartered heads of romaine for a wonderful salad.
Provided by Juenessa
Categories Salad Dressings
Time 50m
Yield 1 3/4 cups
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F
- Cut top 1/2 inch off heads of garlic, exposing cloves.
- Place each on square of foil.
- Drizzle with oil, then enclose in foil.
- Place on oven rack; bake until garlic is tender, about 45 minutes.
- Open foil; cool garlic slightly.
- Hold 1 head of garlic, cut side down, over medium bowl and squeeze, releasing roasted garlic pulp into bowl.
- Repeat with remaining garlic.
- Mash until smooth.
- Whisk in mayonnaise, buttermilk, Parmesan cheese, lemon juice, and Worcestershire sauce.
- Season to taste with salt and pepper.
- Cover and chill until ready to use, up to 2 days.
Nutrition Facts : Calories 882.3, Fat 67, SaturatedFat 12.6, Cholesterol 55.3, Sodium 1370, Carbohydrate 60.9, Fiber 1.5, Sugar 13.5, Protein 15.6
CREAMY GARLIC-BUTTERMILK DRESSING
Provided by Food Network
Time 20m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Mix all ingredients by shaking in 1-quart jar with a tight-fitting lid. Refrigerate until ready to serve. Shake well before dressing. Good on salad greens, seafood salad or boiled potatoes.
BASIC BUTTERMILK SALAD DRESSING
When serving salad to a crowd, this easy buttermilk ranch dressing comes in handy. It make a full quart of creamy, delicious dressing to toss with your favorite greens and veggies. -Patricia Mele, Lower Burrell, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 32 servings (1 qt.)
Number Of Ingredients 8
Steps:
- Whisk together all ingredients. Refrigerate, covered, until serving.
Nutrition Facts : Calories 98 calories, Fat 10g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 155mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
ROASTED GARLIC SALAD DRESSING
For a lower-fat version, replace the sour cream with low-fat plain Greek yogurt.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 5m
Number Of Ingredients 5
Steps:
- In a medium bowl, whisk together buttermilk, sour cream, and mayonnaise until smooth. Whisk in garlic. Season to taste with salt and pepper.
Nutrition Facts : Calories 46 g, Fat 4 g, Protein 1 g
ROASTED GARLIC SALAD DRESSING
I love the garlic dressing from Boston Market, and decided to try to make my own. I couldn't find a copycat recipe but did find something similar. Tweeked just a little, I hope you enjoy.
Provided by Sharon123
Categories < 60 Mins
Time 55m
Yield 1 cup approx)
Number Of Ingredients 6
Steps:
- To Roast Garlic: Cut 1/4" off tops of garlic heads, drizzle with a little olive oil, and sprinkle with salt. Wrap in foil and bake 45 minutes or until soft.
- Take baked garlic heads and squeeze out garlc into a small bowl. Mash until smooth.
- Combine all ingredients in a food processor(garlic through sea salt). Process until smooth. This will store in a fridge up to one week, but I always use it up in a few days. This goes great on salads(I like spinach salad with cucumber, and red pepper).
Nutrition Facts : Calories 732.5, Fat 54.6, SaturatedFat 7.6, Sodium 1190.7, Carbohydrate 57.5, Fiber 2.6, Sugar 18.7, Protein 7.7
ROASTED-GARLIC AND BUTTERMILK SALAD DRESSING
Categories Milk/Cream Garlic Roast Vegetarian Quick & Easy Salad Dressing Mayonnaise Parmesan Lemon Bon Appétit
Yield Makes about 1 3/4 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Cut top 1/2 inch off heads of garlic, exposing cloves. Place each on square of foil. Drizzle with oil, then enclose in foil. Place on oven rack; bake until garlic is tender, about 45 minutes. Open foil; cool garlic slightly.
- Hold 1 head of garlic, cut side down, over medium bowl and squeeze, releasing roasted garlic pulp into bowl. Repeat with remaining garlic. Mash until smooth. Whisk in mayonnaise, buttermilk, Parmesan cheese, lemon juice, and Worcestershire sauce. Season to taste with salt and pepper. Cover and chill until ready to use, up to 2 days.
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- Cut top 1/2" off heads of garlic, exposing cloves. Place each on square of foil. Drizzle with oil, then enclose in foil. Place on oven rack; bake until garlic is tender, about 45 minutes. Open the foil and cool garlic slightly.
- Hold 1 head of garlic, cut side down, over medium bowl and squeeze, releasing roasted garlic pulp into bowl. Repeat with remaining garlic. Mash until smooth.
- Whisk in mayonnaise, buttermilk, Parmesan cheese, lemon juice and Worcestershire sauce. Season to taste with salt and pepper. Cover and chill until ready to use, up to 2 days.
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