Farm-to-Table Creamy Roasted Garlic Salad Dressing

Good for keeping the vampires away and boosting your immune system took this creamy roasted garlic salad dressing is a delicious farm-to-table recipe. What better way to use up your bumper crop of garlic than with this fabulous homemade salad dressing!Creamy Roasted Garlic Salad Dressing

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Welcome back to another Tuesday in the Garden! I tell you what, these Tuesdays keep coming faster and faster. I can’t believe it’s the second Tuesday of August already and summer is almost over. My kids go back to school in a week and a half!!! {And don’t tell anyone, but I am soooo ready.} 😉

ingredients for roasted garlic salad dressing

This week in Tuesdays in the Garden, we’re sharing delicious ways to use up your summer garden bounty. By now, you’ve probably harvested your garlic, you might be swimming in fresh corn and herbs, and your tomatoes are probably starting to ripen. If you’re wondering how to use up all of that garden fresh goodness, make sure you check out the links at the end of this post.

Creamy Roasted Garlic Salad Dressing

bottle of roasted garlic salad dressing

The timing for this dressing recipe is perfect! I have a ton of fresh garlic in my garden and my herbs are going wild. My garden may not be producing much in the way of food right now, but the herbs, garlic, potatoes are flowers are doing great! To make this dressing, I headed out to my garden for fresh herbs, and into my garage for garlic that’s been curing for the last few weeks.

roasted garlic

The most “difficult” part of making this dressing is roasting the garlic, so I recommend roasting a bunch of garlic ahead of time and freezing the extras for use on another day. Here’s how to easily roast garlic and then freeze it – no fancy equipment required – simply cut off the tops, drizzle with olive oil, wrap in aluminum foil and roast for about an hour at 400 degrees. With your garlic roasted, all you have to do is combine all the ingredients in a food processor and combine until smooth and creamy, about 2-3 minutes. Seriously, salad dressings are so easy to make from scratch! There’s really no reason to buy them at the store.

The Nutri Ninja – a favorite kitchen appliance!

I love to use my Nutri Ninja. If you have a Ninja, just combine the ingredients in the Nutri bowl or the Ninja Cup and using the Start/Stop button, turn the machine on for 2-3 minutes. When it’s down, scrape down the side and run it one more time. Then, remove the blade (if you used the bowl) and store the dressing in the fridge!

combine all ingredients for the roasted garlic salad dressing in the Ninja and pulse until smooth and creamy.

Without further ado, here’s your printable recipe!

Farm-to-Table Creamy Roasted Garlic Salad Dressing
Recipe Type: Salad Dressing
Author: Michelle Marine
Prep time:
Total time:
Serves: 1 1/4 cups
A delicious and creamy roasted garlic salad dressing. Make a batch and store in your fridge for a wonderful homemade dressing for a week’s worth of salads!
Ingredients
  • 6 bulbs of roasted garlic
  • 1 cup olive oil
  • 3 TBS balsamic vinegar
  • juice of half a lemon
  • 1 TBS fresh oregano leaves
  • 1 TBS fresh basil leaves, chopped
  • 1/2 TBS fresh thyme leaves
  • 1 tsp salt
  • 3/4 tsp freshly ground black pepper
Instructions
  1. Combine all ingredients in a food processor. I love my NutriBullet! Mix until creamy, about 2-3 minutes.
  2. Use dressing right away or store in the fridge for up to 1 week.

This dressing is great on any green salad you may make, but I really love it on this tossed salad with chopped broccoli, feta, and sunflower seeds. YUMMY!


 Farm-to-Table Creamy Roasted Garlic Salad Dressing

Tuesdays in the Garden

And now, as promised, ideas from the blogosphere for how to use up other bounty you may right now! Be sure you check out all of these great ideas by clicking on the links or pictures. Enjoy!

an oregon cottage

Roasted Tomato Sauce for the Freezer from Jami @An Oregon Cottage

frugal family home

How to Make Apple Chips by Shelly @Frugal Family Home

homemade food junkie

How to Freeze Corn on the Cob from Diane @Homemade Food Junkie

hearth & vine

Pickled Vegetables and Easy & Tasty Snack from Patti @ Hearth & Vine

angie freckled rose

Lemon Balm & Lavender Iced Tea from Angie The Freckled RoseTue

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Comments

  1. I LOVE ham!! I love using it for breakfast casseroles. I'll eat those casseroles for dinner too! I'm trying to really enjoy my last few days of this kind of eating before Jon and I begin our Cleanse... Hopefully we'll get back to our old way of eating... SUPER HEALTHY!! I bet this dish would be good with sweet potatoes too... Ham is just darn good with ANYTHING!! I just began posting about our cleanse plan and will keep up with our experience once it starts... Wish us luck!!
  2. My husband and I brought half a ham home (bone included!) from Christmas. My mother-in-law doesn't eat ham, so I didn't have to fight her over it! I'll probably make split pea soup or red beans and rice with the ham bone--I haven't decided yet. Your Fried Potatoes and Ham looks delicious!

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