Recipe: Garlic Salad Dressing, Fresh Tomato and Roasted Garlic Salad Dressing, Garlic Cranberry Vinaigrette (not Sylvano's but very good)

Garlic Salad Dressing

1 tsp. salt (flat)
1 tsp. dry mustard (flat)
1/2 tsp. sugar
1/4 tsp. lemon
1/4 tsp. pepper
4 tbs. white wine vinegar
3/4 cup light oil
2 tbs. olive oil
Shake Worcester sauce
3 cloves garlic
1 egg (optional)

Place all ingredients in a processor & process like for mayonnaise making.

Fresh Tomato and Roasted Garlic Salad Dressing
Makes about 1 cup

6 or 8 cloves of garlic, unpeeled
1/4 cup olive oil
2 medium fresh red tomatoes, chopped and drained
2 Tablespoons lemon juice, freshly squeezed
4 chopped scallions, use white part only
3 Tablespoons of your favorite herb vinegar or use wine vinegar
1/3 cup fresh garden basil, finely chopped

Heat oven to 350 . Brush the garlic cloves with 1 teaspoon of the oil, reserving the remaining oil. Roast the oiled garlic cloves in a pan until golden and soft - about 10-15 minutes. Watch carefully so garlic does not get over-brown or burn. Carefully remove pan from oven and cool, out of the reach of children.

When cool enough to handle, squeeze out the garlic pulp. Combine the pulp with the reserved olive oil and rest of the ingredients in a blender. Blend until smooth and use the dressing on any mixed garden salad.

This dressing is delicious with any green salad and will make your salad course a real event. Roasting the garlic gives it a wonderfully mellow and sweet mild flavor.

Garlic Cranberry Vinaigrette

1/4 C. olive oil
1-2 T. sweet brown rice vinegar
1 clove garlic, pressed
1/4 t. kosher or sea salt
1/4 t. freshly ground black pepper
2 T. dried cranberries

Combine all ingredients in a jar, adding vinegar to taste, starting with 1 tablespoon. Cap tightly and shake well to emulsify. Refrigerate unused dressing. Makes 1 1/2 Cups