INSTRUCTIONS
Roasted Garlic, Vidalia and Feta Dressing
Prep Time: 15 minutes
Cooking Time: 30 minutes
Yield: About 1-3/4 cups/425 mL
Pre-heat oven to 400°F (200°C).
Peel and discard outer papery layer from garlic. Slice off the top (pointed end) and place on a 5-inch (12.5 cm) square of foil. Drizzle a tsp (5 mL) of olive oil over the bulb and wrap.
On a parchment lined baking sheet, arrange onion slices in a single layer (slight overlap if needed) leaving a small space for the garlic. Roast for 25 to 30 minutes or until onion and garlic are soft and lightly golden.
Squeeze garlic into a blender or food processor. Add onion and feta. Blend on medium- high adding remaining oil in a thin stream. Add lemon juice and blend. Season with salt to taste.
Perfect dressing for romaine, pasta or potato salad! Is also served great as a dip!
Smoked Tahini Dressing
Prep Time: 15 minutes
Yield: about 1-3/4 cups (425 mL)
In a blender or food processor, combine tahini, water, lemon juice, paprika, honey, garlic and salt, blend on medium speed until smooth. Increase speed and add oil in a thin stream.
Perfect for potato salad, quinoa or rice bowl. Is also served great as a dip!
Green Goddess Dressing
Prep Time: 15 minutes
Yield: About 2 cups/500 mL
In a blender or food processor, blend cheese, avocado, shallot, garlic, oil, mint, parsley, water, lemon juice and salt until smooth. Adjust seasoning as desired.
Perfect for green salads, quinoa or rice bowls. Is also served great as a dip!