{"id":33157,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-08T00:00:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/roasted-garlic-vinaigrette\/"},"modified":"2024-07-02T18:35:35","modified_gmt":"2024-07-02T23:35:35","slug":"roasted-garlic-vinaigrette","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/roasted-garlic-vinaigrette\/","title":{"rendered":"Garlic Dressing"},"content":{"rendered":"
Move over, ranch dressing. It’s time to share the spotlight with our new favorite: roasted garlic dressing. As self-proclaimed garlic lovers, this simple homemade dressing<\/a> is our new favorite way to doctor up colorful leafy salads, add flavor to pasta salads, and marinate meat and poultry.<\/p>\n While making homemade dressings may sound intimidating, it’s a straightforward process with tons of added health benefits if you eat salads on the reg. Homemade versions give you better control over ingredients, since many store-bought salad dressings contain additives and preservatives that are unnecessary if you make homemade dressing. You can also opt for higher quality ingredients, like freshly squeezed citrus juice, fresh herbs from your garden, and oils free of unhealthy trans fats.<\/p>\n Remove the papery outer skin from garlic (do not<\/em> peel or separate the cloves). Cut the tops off of the garlic bulbs. Brush with 1 teaspoon of oil, then wrap each bulb in heavy-duty foil. Bake at 425\u00b0F for 30 to 35 minutes or until softened. Cool for 10 to 15 minutes.<\/p>\n Editor’s Note<\/em>: For more tips, check out our complete guide on how to roast garlic<\/a>. If you’re wondering if you can eat sprouted garlic<\/a>, the answer is yes.<\/p>\n Squeeze the softened garlic into a blender. Then add the vinegar, water, sugar, lemon juice, Italian seasoning, mustard, salt, pepper and remaining oil. Cover and process until smooth and emulsified. Toss immediately with your favorite salad recipe, or keep the garlic dressing refrigerated until ready to use.<\/p>\n Editor’s Tip:<\/em> For salad dressing recipes made with small measurements of ingredients, we love using a mini food processor<\/a> to get the job done. Their compact size is perfect for small-batch recipes such as this.<\/p>\n Once prepared, this garlic dressing recipe should be kept refrigerated in an airtight storage container. Mason jars work great. Homemade dressings made with citrus juice and\/or fresh garlic are best enjoyed within two or three days.<\/p>\n This homemade garlic salad dressing is one that you’ll turn to time and time again since it pairs with just about any salad recipe, especially Italian pasta salads<\/a>. Some of our personal favorites include this asparagus spinach salad with chicken<\/a> and this mushroom panzanella salad<\/a>. This roasted garlic dressing also makes a heavenly marinade. Try using it for the best marinated chicken<\/a> you’ve ever had, with garlicky grilled flank steak<\/a> or tender, juicy pan-seared pork chops<\/a>.<\/p>\n Yes! If you don’t own a blender or food processor, you can still make fresh-tasting salad dressings at home. Instead, grab a Mason jar, toss in the ingredients, and use a little elbow grease to shake, shake, shake until everything is evenly combined. One note to keep in mind is that dressings mixed this way will likely separate faster than those emulsified in a blender.<\/p>\n\n","protected":false},"excerpt":{"rendered":" Calling all garlic lovers! This easy roasted garlic dressing will elevate your salads to a whole new level of yum.<\/p>\n","protected":false},"author":7061,"featured_media":2010003,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,304046,304993,305487,307675,303966,304988,340638,303887,306848,340649,304297,304268,324623,304238,306625,306571,304150,303883,305028,307614],"categories-v2":[308623,308650,308481,308940,310796,310649,308495,308935,340804,308478,309603,340814,308308,259483,309177,339175,312554,312458,309434,308476,308974,312574,310591],"coauthors":[206601],"recommended_recipes":[{"post_title":"Roasted Garlic Soup","post_link":"\/recipes\/garlic-soup\/","post_image":"\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_278475_EricKleinberg_1.jpg"},{"post_title":"Garlic Roasted 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This easy roasted garlic dressing will elevate your salads to a whole new level of yum.","recipeIngredient":["3 whole garlic bulbs","1 teaspoon plus 2 tablespoons olive oil, divided","3 tablespoons tarragon vinegar","2 tablespoons water","1 tablespoon sugar","1 tablespoon lemon juice","1-1\/2 teaspoons Italian seasoning","1\/2 teaspoon Dijon mustard","1\/4 teaspoon salt","1\/8 teaspoon pepper"],"recipeInstructions":[{"@type":"HowToStep","name":"Roast the garlic","text":"Remove the papery outer skin from garlic (do not peel or separate the cloves). Cut the tops off of the garlic bulbs. Brush with 1 teaspoon of oil, then wrap each bulb in heavy-duty foil. Bake at 425\u00b0F for 30 to 35 minutes or until softened. Cool for 10 to 15 minutes. Editor's Note: For more tips, check out our complete guide on how to roast garlic. If you're wondering if you can eat sprouted garlic, the answer is yes."},{"@type":"HowToStep","name":"Combine and blend","text":"Squeeze the softened garlic into a blender. Then add the vinegar, water, sugar, lemon juice, Italian seasoning, mustard, salt, pepper and remaining oil. Cover and process until smooth and emulsified. Toss immediately with your favorite salad recipe, or keep the garlic dressing refrigerated until ready to use. Editor's Tip: For salad dressing recipes made with small measurements of ingredients, we love using a mini food processor to get the job done. Their compact size is perfect for small-batch recipes such as this.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Garlic-Dressing_FT24_20745_ST_0620_2-e1719926163326.jpg?resize=700,467"}],"recipeYield":"3\/4 cup","author":[{"@type":"Person","name":"Lauren Habermehl"}],"nutrition":{"@type":"NutritionInformation","calories":" 83 calories","fatContent":"5g fat (1g saturated fat)","cholesterolContent":"0 cholesterol","sodiumContent":"112mg sodium","carbohydrateContent":"8g carbohydrate (2g sugars","fiberContent":"0 fiber)","proteinContent":"1g protein. Diabetic Exchanges<\/b>: 1 vegetable"},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4,"reviewCount":1,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-11-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"DaniCalifornia"},"reviewBody":"Enjoyed this vinaigrette and will definitely make again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"20745","romance_copy_dek":"Calling all garlic lovers! 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\n
Directions<\/h2>\n
Step 1: Roast the garlic<\/h3>\n
Step 2: Combine and blend<\/h3>\n
Taste Recipes<\/span><\/span><\/p>\n
Garlic Dressing Variations<\/h2>\n
\n
How to Store Garlic Dressing<\/h2>\n
Garlic Dressing Tips<\/h2>\n
Taste Recipes<\/span><\/span><\/p>\n
How do you use garlic dressing?<\/h3>\n
Can you make homemade dressing without a food processor or blender?<\/h3>\n