Recipe courtesy of Katie Lee Biegel
Katie's Roasted Garlic Vinaigrette
Getting reviews...
- Level: Easy
- Total: 20 min
- Active: 10 min
- Yield: 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 136
- Total Fat
- 14 g
- Saturated Fat
- 2 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 65 mg
- Level: Easy
- Total: 20 min
- Active: 10 min
- Yield: 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 136
- Total Fat
- 14 g
- Saturated Fat
- 2 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 65 mg
Ingredients
Microwave-Roasted Garlic:
Directions
- Mash the Microwave-Roasted Garlic with a fork. Whisk in the lemon juice, then the olive oil. Season with salt and pepper.
Microwave-Roasted Garlic:
- Slice the top off the head of garlic and set aside. Put the trimmed head of garlic in a microwave-safe bowl, add 2 tablespoons water to the bowl, drizzle the olive oil over the garlic and sprinkle with a pinch of salt. Put the reserved top back on the garlic and cover the bowl with a plate. Microwave on medium heat until the garlic is very soft, 8 to 9 minutes. Let cool completely, then squeeze the cloves out of the skins into a separate bowl.
