Best Creamy Garlic Salad Dressing Recipes

CREAMY GARLIC SALAD DRESSING

Steps:

• In a small bowl, whisk the sour cream, mayonnaise, milk and sugar. Stir in the onions, garlic, salt and pepper. Cover and refrigerate for at least 1 hour before serving.

CREAMY GARLIC SALAD DRESSING

Steps:

• Whisk together the sour cream, mayonnaise, steak sauce, lemon juice, vinegar, oil, monosodium glutamate, garlic powder and mustard seed. Refrigerate until chilled.

OUTRAGEOUS CREAMY GARLIC SALAD DRESSING

Steps:

• Whisk together the tamari, vinegar, and honey until the honey has dissolved, then whisk in the garlic, sour cream, mayonnaise, barbeque sauce, mustard, garlic powder, and black pepper until smooth. Cover and refrigerate 2 to 3 hours before using. Use within a few days.

ROMAINE AND BROCCOLI SALAD WITH CREAMY ROASTED GARLIC DRESSING

Steps:

• For dressing:
• Preheat oven to 325°F. Slice top 1/2 inch from each head of garlic. Place each, cut side up, on large square of foil. Sprinkle with salt and pepper; drizzle with oil. Enclose each in foil. Roast packets directly on oven rack until garlic is tender, about 1 hour 10 minutes. Carefully open foil; cool.
• Squeeze garlic into medium bowl; mash. Whisk in remaining ingredients. (Can be made 1 day ahead. Cover; chill.)
• For vegetables:
• Combine vegetables in large bowl. Add dressing; toss. Season with more salt and pepper, if desired.

CAESAR SALAD WITH CREAMY ROASTED GARLIC DRESSING AND PARMESAN CRISP

Steps:

• Preheat broiler. To make Parmesan crisp: place 3-inch ring mold on baking sheet. Sprinkle 1 tablespoon of shredded parmesan into mold. Repeat 3 more times so there are 4 separate parmesan disks. Lay out crisps on a foil covered pan. Place under broiler for 3 to 4 minutes watching carefully until Parmesan turns golden brown. Remove from broiler and let cool.
• In a blender combine Caesar dressing, roasted garlic cloves and mayonnaise. Blend on medium speed until creamy.
• In a large bowl, add romaine, 1/4 cup Parmesan and croutons. Toss with salad dressing.
• Carefully peel Parmesan crisps from foil.
• Serve on chilled plates with Parmesan crisps upright in salad.

ITALIAN VEGETABLE SALAD WITH CREAMY GARLIC DRESSING

Steps:

• Trim fennel (reserving fronds) and remove tough outer layer. Thinly slice fennel crosswise and cauliflower lengthwise (1/8 inch). Slice asparagus on a diagonal (1/8 inch). Combine vegetables in a large bowl.
• Purée yolks, garlic, anchovies, mustard, lemon juice, and 1/4 teaspoon each of salt and pepper in a blender. With motor running, add oil in a slow stream, blending until dressing is thick and emulsified.
• Toss vegetables with enough dressing to coat. Season with salt. Sprinkle with fennel fronds.
• What to drink:
• Fontaleoni Vernaccia di San Gimignano '07

ROMAINE SALAD WITH CREAMY GARLIC DRESSING

Steps:

• Tear lettuce into bite-size pieces, you should have about 12 cups.
• Cover and refrigerate until well chilled.
• Combine garlic and salt in a small bowl and mash with the back of a spoon into a paste, or (and this is what I do), mash with a mortar and pestle and transfer to a bowl.
• Mix garlic paste with lime juice, add egg* and beat until foamy.
• Stir in mayo and worcestershire.
• This can be made ahead, just cover and refrigerate.
• Just before serving, peel, pit and dice avocado.
• In a large salad bowl, combine avocado, lettuce, cheese, tomatoes, onions and croutons.
• Stir dressing and pour over salad then toss until well mixed.
• *If you are pregnant or nursing, or have a compromised immune system you may want to consider using a purchased pasteurized egg product.

PAN-ROASTED GARLIC AND HERB CHICKEN BREASTS WITH CHOPPED SALAD AND CREAMY CAPER DRESSING

Steps:

• Preheat the oven to 400°F.
• In a shallow dish, combine the garlic, parsley, hot sauce, 3 tablespoons of the EVOO, salt, and pepper. Add the chicken breasts and coat in the mixture; marinate for 5 minutes.
• While the chicken is marinating, in a bowl combine the mayonnaise with the capers, red wine vinegar, dill, mustard, and some pepper. In a slow, steady stream, whisk in the remaining 3 tablespoons of the EVOO.
• Preheat a large nonstick oven-safe skillet over medium-high heat. Add the chicken to the hot pan and brown on each side for 2 to 3 minutes. Transfer the skillet to the oven and roast the chicken for about 15 minutes, or until it is cooked through.
• While the chicken is roasting, in a salad bowl combine the cherry tomatoes, radicchio, scallions, and cucumbers. Pour the creamy caper dressing over the chopped veggies and toss to combine.
• Serve the chicken breasts whole or sliced with some of the dressed chopped salad and the toasted bread.

CREAMY GARLIC SALAD DRESSING

Steps:

• Mix all ingredients in small bowl or glass measuring cup with wire whisk until well blended; cover. Refrigerate until ready to use, or up to 1 week.

CREAMY LOW FAT GARLIC SALAD DRESSING

Steps:

• In a medium glass bowl, whisk together all the ingredients till well mixed.
• Pour into medium jar, cover and refrigerate.
• Serve on salad cold.

CREAMY GARLIC SALAD DRESSING

Steps:

• Mix all ingredients and stir or shake vigorously.

CREAMY GARLIC SALAD DRESSING

Steps:

• Combine all ingredients in a blender.
• Blend for 1 minute.
• Refrigerate for 1 hour before serving.

ITALIAN VEGETABLE SALAD WITH CREAMY GARLIC DRESSING

Steps:

• Trim fennel (reserving fronds) and remove tough outer layer. Thinly slice fennel crosswise and cauliflower lengthwise (1/8 inch). Slice asparagus and zucchini on a diagonal (1/8 inch). Combine vegetables in a large bowl. Thoroughly mix mayonnaise, anchovies, mustard, lemon juice, and 1/4 teaspoon each of salt and pepper in a blender. Toss vegetables with enough dressing to coat. Season with salt. Sprinkle with fennel fronds.

CUCUMBER SALAD IN A CREAMY GARLIC DRESSING

Steps:

• 1. In a medium bowl, mix all dressing ingredients until smooth. Taste to see if you want to add more seasoning. Cover and chill or even better if sits over night.
• 2. Place cucumbers in a colander and add 2 tsp kosher salt and toss to coat. Leave drain for 30 minutes...this removes much of the water and won't water down your dressing. After draining, rinse and place in a clean tea towel to dry. Place all prepared vegetables in a bowl and toss.
• 3. Spoon dressing over the vegetables and toss to coat all cucumbers, as they tend to stick together. I use my fingers, they are your best tools.
• 4. Refrigerate for at least 2 hours before serving. Enjoy!

TOSSED SALAD WITH CREAMY GARLIC DRESSING

Steps:

• In a small saucepan, combine the vinegar, water, onion, garlic; simmer until the onion is tender, about 5 minutes. Add sugar; simmer until dissolved. Cool to room temperature. Stir in the Miracle Whip, sour cream, salt and pepper. , In a large salad bowl, toss the lettuce, carrots and bacon bits; add dressing and toss to coat. Top with croutons if desired.

CREAMY GARLIC SALAD DRESSING

Steps:

• Mix all of the preceding ingredients using enough milk to reach desired consistency.
• Chill 24 hours.

TOSSED SALAD WITH CREAMY GARLIC DRESSING

Steps:

• In a small saucepan, combine vinegar, water, onion and garlic simmer until the onion is tender, about 5 minutes. Add sugar simmer until dissolved. Cool to room temperature. Stir in mayonnaise, sour cream, salt and pepper. In a large salad bowl, toss the lettuce, carrots and bacon bits add dressing and toss to coat. Top with croutons if desired.© Copyright Reiman Publications, 1993-1997