Roasting the garlic makes this dressing creamy without the addition of cream. To keep the salad crisp and fresh, dress it just before serving.
- Portion size 8 servings
- Credits : Canadian Living Magazine: May 2007
Ingredients
Dressing:
Method
Dressing: Trim top off garlic; wrap garlic in foil. Bake on small baking sheet in 375°F (190°C) oven until very soft, about 35 minutes. Let cool.Squeeze out pulp into fine strainer; with back of spoon, press into bowl. Whisk in vinegar, honey, mustard, salt and pepper. Whisk in olive and vegetable oils in slow steady stream until emulsified. (Make-ahead: Cover and refrigerate for up to 2 days. Let stand at room temperature for 20 minutes; rewhisk to blend, adding up to 2 tsp/10 mL water if desired.)
In large bowl, toss red and green lettuces with dressing. Sprinkle with cabbage and radishes.
Nutritional facts Per serving: about
- Sodium 89 mg
- Protein 1 g
- Calories 52.0
- Total fat 4 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 5 g
%RDI
- Iron 5.0
- Folate 9.0
- Calcium 3.0
- Vitamin A 11.0
- Vitamin C 20.0
