Creamy Roasted Garlic Salad Dressing, non-dairy

Pictured is my recipe for IC taco salad

Creamy Roasted Garlic Salad Dressing, non-dairy

One of the big issues for me when I went on the IC diet was salad dressing -- specifically, the lack thereof!  When I read the various sites, they all just suggested putting olive oil on salad with some salt.  You've got to be kidding me!  This is one of the salad dressing recipes I've come up with.  It's a far cry from plain olive oil!



Roasted Garlic Recipe

To roast garlic, cut the top from a head, (not clove), of garlic.  Place the garlic onto a piece of foil about 8" square.  Drizzle about a tablespoon of olive oil over the cut ends of the garlic.  Bring the sides of the foil up around the bulb and twist the top together to form a seal.  

This is a very flexible recipe.  It can be baked as low as 250F for up to 2 1/2 hours or up to 350F for about an hour.  I will often put one into the oven when I'm baking something else.

Creamy Roasted Garlic Salad Dressing

Place in a blender container and blend until combined:

1 egg
1 tablespoon pear juice (found in the infant section of most grocers)
1/4 teaspoon dry mustard powder
1 teaspoon Adobo seasoning without pepper (found in the ethnic section of better grocers) or use 1/2 teaspoon sea salt and 1/2 teaspoon garlic granules
2 to 4 cloves of Roasted Garlic (see above)Pour through the top of the blender in a small stream while blending:

3/4 cup olive oil
2 tablespoons water

Store covered in the refrigerator for up to two weeks.  Serve as a salad dressing, or omit the water and use as a dip.

Enjoy!