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Roasted Garlic Salad Dressing

Roasted Garlic Salad Dressing

This is a light and very flavorful dressing that works especially well on mixed spring greens. One of my favorites!

Makes about 1/2 cup.


  • 1 head garlic
  • 1/4 olive oil (divided use)
  • 2 Tbsp lemon juice
  • 1 Tbsp honey
  • 1 Tbsp fresh oregano, minced
  • 2 tsp Dijon mustard
  • 1/4 tsp salt
  • 1/8 tsp red pepper flakes


  1. Cut the pointy top off of the head of garlic. Place on a sheet of tin foil. Brush top with 2 tsp of the olive oil and wrap tightly in the foil.
  2. Roast garlic in the oven at 400 degrees F for about 40 minutes, until it is starting to turn golden brown and soft. Remove from the oven, allow to cool.
  3. Peel skin off garlic. Mash garlic pulp with a fork until it forms a smooth paste.
  4. Place the garlic paste, the remaining olive oil, and all other ingredients in a small bowl or bottle. Whisk or shake until smooth.
  5. Refrigerate until ready to serve. (Keeps about 2-3 days in refrigerator.)
  6. Remove from refrigerator 20 minutes before serving. Serve over green salads.

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