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Garlic Vinaigrette #2

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  • 1 Head garlic; cloves separated and peeled
  • 1/3 c Dry white wine
  • 2 tb Red-wine vinegar
  • 2 tb Defatted reduced-sodium chicken stock
  • 2 ts Olive oil
  • 1 ts Dijon mustard
  • Salt & freshly ground black pepper to taste


At first glance, the amount of garlic in this recipe may seem a little alarming, but the technique of simmering the garlic in wine tempers its bite. Toss this full-bodied dressing with romaine lettuce, add crisp croutons and enjoy a healthful alternative to Caesar salad.
In a small saucepan, combine garlic and wine. Bring to a boil, reduce heat to low and simmer, covered, for 20 to 25 minutes, or until the garlic cloves are tender. Transfer the garlic and cooking liquid to a blender or food processor. Add vinegar, chicken stock, oil and mustard; process until smooth. Season with salt and pepper.
>From VEGGIE LIFE MAGAZINE Makes about 2/3 cup. 20 Calories per serving: 0 G Protein 1.0 G Fat 2 G Carbohydrate 20 MG Sodium 1 MG Cholestrol
Recipe by: Eating Well
Posted to MC-Recipe Digest by Pepper <> on May 16, 1998