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Two Salad Dressings For Garlic Lovers

Two Salad Dressings For Garlic Lovers

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February 21, 2017

  • Prep: 5 mins
  • Cook: 1 hr
  • Yields: 6


Chili Lime Vinaigrette

4 cloves garlic, finely chopped

1 cup cilantro

1 jalapeno chili, stemmed, seeded and finely diced

1 tbsp honey

1/4 cup fresh lime juice

3 tbsp fish sauce (gluten free if you can get it)

1 tsp kosher salt

Creamy Hot Pepper & Garlic Vinaigrette

2 heads roasted garlic*

1/4 cup chopped fresh parsley

1/2 cup balsamic vinegar

3/4 cup extra-virgin olive oil

1 tsp sugar

1 tsp salt

1/2 tsp freshly ground black pepper

2 tbsp water


Salad Dressing Instructions

1The most effective way of making a salad dressing/vinaigrette is to combine all ingredients in a blender. You can also combine everything in a glass or stainless steel bowl and just whisk them together thoroughly. You could even seal the ingredients in a clean glass jar or bottle and shake to combine.

2For best results, all your ingredients should be at room temperature (except mayonnaise) when you begin. The cooler the oil, the more difficult it is to make an emulsion. Once you've mixed things up, it's nice to let the flavors meld for a while.

Roasted Garlic Instructions

1Roasted garlic - 2 heads garlic, 2 tbsp olive oil, salt

2Preheat the oven to 475 degrees F; Cut the bulbs of garlic in half crosswise into a top and bottom. Place the garlic halves on a sheet of foil, drizzle with olive oil and sprinkle with salt. Fold the foil up and around the garlic halves, making sure they stay flat. Seal the foil into an airtight package & roast until golden and soft, about 60 minutes.

3Keep garlic in foil and let cool slightly.