Creamy Garlic dressing
| 1/2 | cup yogurt, plain |
| 1/4 | cup Garlic, pureed |
| 3 | tablespoons Parmesan cheese |
| 2 | tablespoons buttermilk |
| 1 1/2 | tablespoons fresh lemon juice |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon freshly ground black pepper |
- To prepare the Roasted Garlic Puree:
- Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper or aluminum foil.
- Let the garlic cool. Squeeze the soft garlic flesh from each head into a bowl. Mash the flesh with a fork to blend it into a puree. (The puree can be stored in an airtight container in the refrigerator for up to 2 weeks.) Reserve 1/4 cup of the puree for the croutons and 1/4 cup of the puree to make the dressing.
- To prepare the Dressing:
- Mix the mayonnaise, remaining 1/4 cup of garlic puree, cheese, buttermilk, and lemon juice in a medium bowl with a rubber spatula. Season the dressing with salt and pepper. (The dressing will keep in an airtight container in the refrigerator for 24 hours.)
Salads
| Nutrition Facts | ||||||
Serving Size 56.8g |
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Amount Per Serving |
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|
Calories 53 Calories from Fat
14 |
||||||
% Daily Value* |
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|
Total Fat
1.6g 2%
|
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|
Saturated Fat
1.0g 5%
|
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|
Cholesterol
5mg 2%
|
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|
Sodium
234mg 10%
|
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|
Total Carbohydrates
6.0g 2%
|
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|
Dietary Fiber
0.2g 1%
|
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|
Sugars
2.7g |
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|
Protein
3.8g
|
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|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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