Creamy Roasted Garlic & Cilantro Dressing
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Creamy Roasted Garlic & Cilantro Dressing calories by ingredient
Introduction
A low-fat (0.2g), low-calorie (19.2), creamy dressing - you just might never buy bottled dressing again! A low-fat (0.2g), low-calorie (19.2), creamy dressing - you just might never buy bottled dressing again!Number of Servings: 12
Ingredients
-
1/2 c Lowfat Buttermilk
1/2 c Fat Free Sour Cream
1/2 c Fat Free (Skim) Milk
1/4 c Finely Chopped Cilantro
4 Cloves Garlic, Whole, Skins On
1 tsp Onion Powder
1/8 tsp Black Pepper
Tips
Tip, after you whisk the three dairy products together, you may find it more convenient to pour everything into a jar with a tight fitting lid, then shaking well to blend the ingredients. This way, you already have a handy storage container for your dressing, and if the ingredients settle, you can easily shake the jar to mix them again.
Directions
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.