Boy oh boy did I ever love this roasted garlic salad dressing! Great roasted garlic flavor tamed by Dijon and honey. And not overly mustardy, either. That’s a good thing. For me, there is a such thing as too much mustard. I can’t do that ‘mustard pucker face’. And it has the perfect consistency. Not too thick that you need to cut it with a knife. Not too runny so that it just runs right off your salad.
Make Extra For Marinating
This roasted garlic salad dressing is also outstanding as a poultry marinade, specially for chicken destined for the grill. It is packed with flavor. Just place the chicken into a resealable container. Add enough of the dressing to cover the meat. Turn the chicken once to make sure the dressing covers it well. Seal and refrigerate for 30 minutes or up to 2 hours. Before grilling or cooking shake off any excess marinade. Enjoy!
Also try my copycat Texas Roadhouse honey mustard salad dressing.
Roasted Garlic Salad Dressing
Ingredients
- 8 cloves garlic roasted and peeled (I roast my garlic in the oven or in the slow cooker)
- 3 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 tablespoon lime juice
- Kosher salt to taste
- freshly ground black pepper to taste
- ½ cup olive oil
Instructions
- Place all ingredients except for the olive oil into a blender and process until smooth.
- Keep the blender running while slowly adding the oil. Process until smooth and incorporated.
