Creamy Roasted Garlic & Cilantro Dressing
- Minutes to Prepare:
- Number of Servings: 12
Ingredients
1/2 c Lowfat Buttermilk1/2 c Fat Free Sour Cream1/2 c Fat Free (Skim) Milk1/4 c Finely Chopped Cilantro4 Cloves Garlic, Whole, Skins On1 tsp Onion Powder1/8 tsp Black Pepper
Heat a skillet over very high heat, then reduce to medium, toss in garlic with their papery, outer skins still in tact. Toss a moment, then cover. Continue to pan roast the garlic until the garlic is soft enough to feel when lightly pressed with the index finger. Quickly remove from heat and allow to cool enough to be handled with bare hands.
Meanwhile, whisk together the buttermilk, sour cream and skim milk until smooth. Whisk in cilantro, onion powder and black pepper.
Once the garlic has cooled enough to be handled, remove the skins and cut the rough ends off of each clove. Holding the clove between your thumb and index finger, gently squeeze out the soft interiors of the cloves.
With the flat side of a chef's knife (or similarly large knife), smash the garlic while simultaneously pulling the knife across the board - you should end up with a nice paste. Using your knife, scrape up the paste then carefully scrape the paste off of the knife and into the salad dressing. Whisk one more time, then cover and refrigerate for at least 20 minutes before using.
Serving Size: Makes 12 Servings @ 2 Tbsp/Serving
Number of Servings: 12
Recipe submitted by SparkPeople user JSLATE2K.
Meanwhile, whisk together the buttermilk, sour cream and skim milk until smooth. Whisk in cilantro, onion powder and black pepper.
Once the garlic has cooled enough to be handled, remove the skins and cut the rough ends off of each clove. Holding the clove between your thumb and index finger, gently squeeze out the soft interiors of the cloves.
With the flat side of a chef's knife (or similarly large knife), smash the garlic while simultaneously pulling the knife across the board - you should end up with a nice paste. Using your knife, scrape up the paste then carefully scrape the paste off of the knife and into the salad dressing. Whisk one more time, then cover and refrigerate for at least 20 minutes before using.
Serving Size: Makes 12 Servings @ 2 Tbsp/Serving
Number of Servings: 12
Recipe submitted by SparkPeople user JSLATE2K.
Nutritional Info Amount Per Serving
- Calories: 19.2
- Total Fat: 0.2 g
- Cholesterol: 1.6 mg
- Sodium: 22.9 mg
- Total Carbs: 3.1 g
- Dietary Fiber: 0.0 g
- Protein: 1.3 g
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