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Roasted Garlic Vinaigrette

Roasted Garlic Vinaigrette in glass jar on black napkin


I just have to brag for a minute.  My 6 year old came home from school yesterday with an award in his folder.  He was given a ROAR Award for being attentive and a role model to other students.  As a mom you always think your kid is the best, no matter what.  But, it is so nice for someone else to recognize you have done something right with your kid.  Because really, there are so many ways you can mess up your kid, you just hope you are doing the right thing.

So now on to the food!  I love making homemade salad dressing.  I don’t do it nearly enough, but when I do it always makes me wish I did it more.  It is so easy, there really is no reason not too.  I saw this recipe by Julie, and knew I had to make it.  I love the flavor of roasted garlic, but it is something I don’t cook with often.  So I was excited to try it.  This dressing was delicious!  I ate it on plenty of salads, dipped bread it in, and I might have thought about eating it by the spoonful.  It did seize up in the fridge, but I just microwaved it for 10 seconds, and it was back to dressing consistency.

Roasted Garlic Vinaigrette in glass jar with head of garlic on black napkin

Seriously!  Go make this dressing, it is great for just about any salad!


Roasted Garlic DressingRoasted Garlic Vinaigrette in glass jar on black napkin
Slightly adapted from Fat Girl Trapped in a Skinny Body

2 heads of garlic, roasted and peeled
1/2 cup extra virgin olive oil + extra for drizzling
1/4 cup apple cider vinegar
2 Tbsp lemon juice
1/2 tsp Salt
1 tsp black pepper
1 Tbls honey

Cut each head of garlic in half (length wise).  Place on a sheet of aluminum foil.  Drizzle the exposed garlic on all four halves with olive oil.  Seal aluminum foil and bake at 400 degrees for about an hour.  Remove from oven, unfold the foil and allow to cool.  Once cool, remove the skins.  Place the garlic, and everything else in the food processor.  Process until smooth.  Store in an airtight container in the fridge.  Heat for 10 to 15 seconds if needed to thin it out before serving.



Erin S
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Monday 19th of March 2012

Congratulations to your little boy!

I love garlic and am always looking for new non-bottled dressings. This recipe sounds perfect.


Wednesday 14th of March 2012

interesting post, i love roasted garlic hihi. congrats to your son for winning the ROAR! students hiih. have a great day with ya.


Monday 12th of March 2012

you always amaze me with your simply work. great job.


Saturday 10th of March 2012

Congrats to you and your son on his award :) I also love making my own salad dressing. The ingredients in yours is how I like mine. Thanks for sharing going to give this a try soon. Hope you are having a great weekend!


Saturday 10th of March 2012

Lovely viniagrette! I know what you mean, my kids drive me crazy at home, but I know I am doing a good job with them because their teachers and babysitters always tell me how good they are!

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