Made with mellow roasted garlic and chicken broth, this creamy dressing contains very little oil and no egg yolks or mayonnaise. It is perfect with a simple salad of romaine lettuce and red onion rings or with a main-dish salad.

Makes about 1 cup

ACTIVE TIME: 10 minutes

TOTAL TIME: 1 hour

EASE OF PREPARATION: Easy

2 heads garlic
1/2 cups reduced-sodium chicken broth
1/4 cup wine or cider vinegar
2 tablespoons extra-virgin olive oil
2 teaspoons Dijon mustard
Salt & freshly ground pepper to taste

1. Preheat oven to 400°F. Pull off excess papery outside skin from garlic without separating the cloves. Slice 1/2 inch off the top of each head. Wrap individually in aluminum foil. Roast for 40 minutes, or until the garlic is very soft. Unwrap the garlic and cool slightly. Separate the cloves and peel.
2. Combine garlic cloves, broth, vinegar, oil and mustard in a food processor or blender; blend until smooth. Season with salt and pepper.

NUTRITION INFORMATION: Per 2-tablespoon serving: 59 calories; 4 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 6 g carbohydrate; 1 g protein; 0 g fiber; 28 mg sodium; 72 mg potassium.


1/2 Carbohydrate Serving

MAKE AHEAD TIP: Cover and refrigerate for up to 2 days.

This is the most wonderful salad dressing and very low calorie. I made it for the first time yesterday and made it for my friends and it was a very big hit. The garlic is not overpowering at all. Yummo!

Dee, San Bernardino, CA

I want to try this, but am a bit put off by the last sentence: "Cover and refrigerate for up to 2 days." None of the ingredients are all that perishable. Why wouldn't this last at least a week or even more in the fridge? (I was told to choose a rating after I hit the "Submit" button, so I did, assuming that without it my message wouldn't be sent. But, obviously, I haven't tried this yet.)

Eileen Kruper, Troy, MI

Great dressing - easy to make and very healthy. I use it on a nice Italian Lettuce salad with home made croutons and fresh ground pecorino romano.

Mike, Providence, RI