s Romaine and Broccoli Salad with Creamy Roasted Garlic Dressing s   


A colorful salad with lots of fresh veggies and an excellent but easy dressing
 Yields: 10 Servings

Ingredients

-- Dressing--
2 whole heads of garlic unpeeled
Olive oil
1 cup mayonnaise
1/2 cup buttermilk
2 1/2 tablespoons minced fresh chives (opt.)
2 tablespoon fresh lemon juice
1 1/4 teaspoons celery salt
1/4 teaspoon Pepper
-- Vegetables--
3 Hearts of romain (about 18 oz.)
1 pint Grape tomatoes
1 1/2 cups small broccoli florets
1 small English hothouse cucumber thinly sliced
1 8 oz. pkg. Mushrooms thinly sliced
1 small red onion sliced paper-thin
1/2 can Black olives sliced (opt.)
 
Instructions
 Preheat oven to 325°F. Slice top 1/2 inch from each head of garlic. Place each, cut side up, on large square of foil. Sprinkle with salt and pepper; drizzle with oil. Enclose each in foil. Roast packets directly on oven rack until garlic is tender, about 1 hour 10 minutes. Carefully open foil; cool.

Squeeze garlic into medium bowl; mash. Whisk in remaining ingredients. Alternately, squeeze garlic into food processor and blend with other dressing ingredients. Cover; chill. (Dressing keeps well for 1-2 weeks).

For vegetables:
Combine vegetables in large bowl. Add dressing; toss. Season with more salt and pepper, if desired.

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Bon Appétit

Cuisine :   American    

Main Ingredient :   Garlic
The best part of this salad is the dressing--super yummy, and leftovers make a great veggie dip. The salad itself is very colorful and keeps well if the portions are dressed individually instead of the dressing being tossed over the whole bowl.