Double - Garlic Tomato Vinaigrette
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 61.3
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 15.2 mg
- Total Carbs: 13.8 g
- Dietary Fiber: 1.2 g
- Protein: 2.2 g
View full nutritional breakdown of Double - Garlic Tomato Vinaigrette calories by ingredient
Introduction
Roasted and raw garlic both find a home in this delicious, zippy (and fat-free!) dressing. It's great over greens, but I like to toss it with (hot or cold) pasta or potatoes for a side dish too. Roasted and raw garlic both find a home in this delicious, zippy (and fat-free!) dressing. It's great over greens, but I like to toss it with (hot or cold) pasta or potatoes for a side dish too.Number of Servings: 2
Ingredients
-
1 head of garlic, unpeeled
1 tsp water
1 clove of garlic, minced finely
2 large plum tomatoes, chopped
2 tbsp balsamic vinegar
1/2 tsp dried basil
1/2 tsp grainy mustard
Directions
Preheat oven to 400F.
Remove the papery outermost skin of the head of garlic and slice about 1/4" off the top of the bulb.
Wrap in tin foil, drizzling the water over the top, and roast (in a muffin pan or on a baking sheet) for 40 minutes. Allow to cool slightly.
In a blender, combine the raw garlic, tomatoes, vinegar, basil and mustard. Puree until smooth.
Add roasted garlic and puree to blend well.
Store in the refrigerator up to 4 days. Flavour improves overnight.
Number of Servings: 2
Recipe submitted by SparkPeople user JO_JO_BA.
Remove the papery outermost skin of the head of garlic and slice about 1/4" off the top of the bulb.
Wrap in tin foil, drizzling the water over the top, and roast (in a muffin pan or on a baking sheet) for 40 minutes. Allow to cool slightly.
In a blender, combine the raw garlic, tomatoes, vinegar, basil and mustard. Puree until smooth.
Add roasted garlic and puree to blend well.
Store in the refrigerator up to 4 days. Flavour improves overnight.
Number of Servings: 2
Recipe submitted by SparkPeople user JO_JO_BA.