Creamy Roasted Garlic Vinaigrette

Creamy Roasted Garlic Vinaigrette

Welcome to the lighter side of salad dressing! Some of you will want to run away at the thought of a low-fat salad dressing but, I promise, this is something different! This one is made with real-food, fresh ingredients, not like all the fake stuff you will usually find on grocery store shelves! This creamy flavor-full salad dressing has been a labor of love for the past few weeks! I have made multiple batches with lots of variations to come up with the perfect flavor combination while keeping it ultra low-fat! I am not very good at tooting my own horn but this one might just need to be shouted from the rooftops! I am so excited to have this staple in my kitchen and am thrilled to share it with you!

I am not one to shun a good home-made salad dressing of any kind. Our Homemade Ranch dressing is a household favorite and Becky’s Creamy Ceasar dressing is to die for…. So, while I am not really into counting calories, I have learned that, for me, calories do count! I have been making some intentional strides towards adding some lighter options to my menu but I am never one to sacrifice flavor…. Hence the need to perfect a good low-fat, low-calorie dressing that can bring a punch of flavor for all your lighter food options!

This Creamy Roasted Garlic Vinaigrette is the result and you are going to love it as much as I do!

The secret in this sauce comes from the roasted garlic. I take a whole bulb of garlic and roast it in the oven for about 45 minutes. I know that sounds like a hassle of an extra step, but I just throw one in when my oven is on for something else. It really is quite simple but the resulting flavor is what makes this recipe amazing. The rest of the ingredients have been carefully selected to my liking but once you have the base recipe down, feel free to swap out the parsley for some fresh basil or cilantro or whatever herbs you love. I have tried it with dried herbs and it works, but I always prefer fresh when I have the option. The finely diced sun-dried tomatoes add just the perfect punch of flavor to compliment the garlic. I buy the dried ones that are not marinated in oil but if that is what you have, just drain the oil off before adding them. I have tried it with both plain low-fat Kefir as well as plain low-fat greek yogurt and found that I prefer it with the kefir. The flavor is more mild with less of that yogurt tang but you can try it either way and see which you prefer.

 

You can start off with a single batch of this recipe… but I have quickly graduated to needing to double or triple it so that I always have some on hand. I even like to put some in a little jar and throw it in my purse for when we eat out! This recipe works wonders on salads, roasted veggies, meats, eggs, sandwhices… use your imagination and let us know your favorite way to use it!

Love,

Rohnda

Creamy Roasted Garlic Vinaigrette

February 28, 2018
: 10 min
: 45 min
: 55 min
: easy

With just a few simple steps and a little bit of patience, this ultra low fat dressing will add flavor to all your meals.

By:

Ingredients
  • 1 to 2 whole garlic bulbs
  • 1 tsp olive oil
  • 1/2 cup plain, low fat Kefir (homemade or store bought)
  • 1/2 cup water
  • 1/2 cup white wine vinegar
  • 1 tsp onion powder
  • 1/4 tsp black pepper
  • 1.5 tsp salt
  • 2 tsp Gentle Sweet (or sweetener of choice)
  • 1/16th tsp Xanthan gum (optional for thicker dressing)
  • 2 Tbls finely diced sun dried tomatoes
  • 2 Tbls finely diced fresh parsley
Directions
  • Step 1 Depending on their size and potency, take 1 to 2 whole bulbs of fresh garlic and cut off just the tips. Peel off and discard the outer layers of white, paper-like skin and drizzle olive oil over the exposed garlic.
  • Step 2 Wrap garlic snuggly with aluminum foil and place in preheated 425 degree oven. Bake for 45 minutes.
  • Step 3 Remove garlic from oven and let cool enough to handle. You should be able to easily squeeze the flesh of the garlic from its skin. Put this roasted garlic pulp into a blender and discard skins.
  • Step 4 To the blender, add all other ingredients EXCEPT the fresh parsley and sun-dried tomatoes. Blend well and then add parsley and sun-dried tomatoes at the very end and pulse a few times to mix.
  • Step 5 Place in desired container and refrigerate for 6 to 8 hours. This last step is very important as the flavor will improve with time and the consistency will thicken.

Recipe Notes:

Garlic~ Look for the larger bulbs that have larger cloves.  It makes it much less tedious to get all the garlic out

Kefir~ I usually make my own using low fat milk but you can usually find the Life-Way brand in stores as well. Just be sure to look for the low-fat plain version without any sweeteners.

Sweetener~ I usually have Gentle Sweet on hand but depending on your preference and your dietary goals, you could use your favorite one to-taste. Just keep in mind that it may effect the carb/calorie content.

For Trim Healthy Mamas, this falls into the Fuel Pull category so it is great for all your meal choices.

For Weight Watchers, this dressing has 1 smart point for 1/4 cup.

Nutritional Information per 1/4 cup serving:  50 Calories, 4 grams Carbohydrates, 2 grams Fat.

 


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3 thoughts on “Creamy Roasted Garlic Vinaigrette”

    • Hi Sarah, Sun-dried tomatoes can usually be found in any grocery store. They are often in a jar and marinated in oil. I like to get the ones in a little bag at trader joes because they are not in oil…. But they really add a concentrated burst of flavor that will be very different than just using tomatoes. If you don’t want to buy them, I would just leave them out instead of subbing other tomatoes.

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