GARLIC LOW-CAL VINAIGRETTE
1 whole bulb of garlic, separated and peeled
Water (as needed)
1 tbsp red wine vinegar
1/4 tsp honey
1 tsp extra virgin olive oil
1 tbsp safflower oil
1/8 tsp salt
Freshly ground black pepper
Put the garlic cloves into a small saucepan and pour enough water to cover them. Bring to a boil and then reduce heat and simmer until garlic is quite tender; about 15 minutes.
Increase the heat and reduce liquid to about 2 tablespoons; 3 or 4 more minutes. Pour the contents into a small sieve over a bowl and with a wooden spoon, mash the garlic through the sieve into the bowl.
Whisk the vinegar and honey into the garlic mixture; incorporate the oils, salt and pepper. Great tossed over Boston or Bibb lettuce.
Source: Fresh Ways with Salad by Time Life Books
1 whole bulb of garlic, separated and peeled
Water (as needed)
1 tbsp red wine vinegar
1/4 tsp honey
1 tsp extra virgin olive oil
1 tbsp safflower oil
1/8 tsp salt
Freshly ground black pepper
Put the garlic cloves into a small saucepan and pour enough water to cover them. Bring to a boil and then reduce heat and simmer until garlic is quite tender; about 15 minutes.
Increase the heat and reduce liquid to about 2 tablespoons; 3 or 4 more minutes. Pour the contents into a small sieve over a bowl and with a wooden spoon, mash the garlic through the sieve into the bowl.
Whisk the vinegar and honey into the garlic mixture; incorporate the oils, salt and pepper. Great tossed over Boston or Bibb lettuce.
Source: Fresh Ways with Salad by Time Life Books
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