If you like to have dinner salads, here is one for a winter salad. I was shopping today and noticed many beautiful breads at the stores I went to: Trader Joe’s and Sunflower Supermarkets. As I picked up some buns for the organic ground beef burgers that I will be making this week, both the markets were filled with the aroma of fresh-baked bread.
Dinner salad is a very good way to use up leftover cooked meat, especially chicken. I also saw the cooked salad shrimp at Sunflower Supermarket on Speedway that I buy frequently because it goes so well with Bernice’s French Dressing, my standard dressing that is always in my fridge.
But for a winter salad, try this thick and appealing garlic vinaigrette with mixed greens, a beautiful baguette and some rich red wine. This is a formula to warm your soul.
ROASTED GARLIC VINAIGRETTE
Ingredients:
3 large whole organic garlic bulbs
¼ cup organic extra-virgin olive oil
1 Tablespoon blonde organic sugar
1 Tablespoon organic lemon juice
½ teaspoon Dijon mustard
¼ teaspoon sea salt
1/8 teaspoon pepper
1-1/2 teaspoons Greek or Italian seasoning
Preheat your oven to 425 degrees.
Remove the papery skin layers from the garlic bulbs and cut off the tops. Do not peel or separate the garlic cloves. Brush the tops of the cut bulbs with olive oil and wrap them in a piece of aluminum foil.
Bake the garlic cloves for 30-35 minutes or until they are soft. Cool the bulbs for 10-15 minutes.
Squeeze the softened garlic into a food processor or blender and add the vinegar, water, sugar, lemon juice, mustard, salt, pepper and seasoning. Process until all ingredients have smoothed out and you can no longer see the garlic. Store in the refrigerator.
If the dressing seems too thick, add more olive oil. Be sure to get the most fragrant, fruity olive oil that you can find.
An apple pie would be the ideal dessert to follow this savory dinner salad.
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