Mixed greens with roasted garlic vinaigrette
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | larges | Garlic clove; unpeeled |
| 1 | teaspoon | Olive oil plus |
| ¼ | cup | Olive oil |
| 3 | tablespoons | Balsamic vinegar |
| Salt and freshly ground black pepper; to taste | ||
| 1 | pounds | Mixed greens or mesclun salad mix; (12 cups packed) |
| 12 | Kalamata olives; pitted and halved | |
| 12 | Yellow or red cherry or tear drop | |
| Tomatoes | ||
| 4 | ounces | Herbed goat cheese; crumbled |
Directions
VINAIGRETTE
MIXED GREENS
8 SERVINGS LACTO
VINAIGRETTE: Preheat oven to 400 degrees. Place garlic cloves on a piece of aluminum foil; drizzle with 1 teaspoon oil. Wrap tightly and bake until garlic is very tender, about 45 minutes. Cool to room temperature. Squeeze softened garlic into a small bowl; mash with fork. Add remaining ¼ cup oil, vinegar, salt and pepper. Whisk until well combined. Transfer to glass jar or bottle; refrigerate at least 6 hours or up to 1 week.
To SERVE: Bring vinaigrette to room temperature. In large bowl, mix greens, olives and tomatoes. Add dressing and toss to coat. Transfer salad to serving plates and top each with goat cheese if desired.
PER SERVING: 147 CAL.; 5G PROT.; 11G TOTAL FAT (3G SAT. FAT); 10G CARB.; 6MG CHOL.; 134MG SOD.; 3G FIBER Converted by MC_Buster.
By Kathleen <schuller@...> on Mar 10, 1999.
Recipe by: Vegetarian Times, December 1997, page 32 Converted by MM_Buster v2.0l.