Ingredients
- 2 heads garlic clove, tops sliced off
- 4 short sprays of 100 % extra-virgin essential olive oil cooking spray
- two tablespoons chopped fresh herbs (any mixture of parsley, tulsi, oregano and thyme leaves)
- 4 ounces light sour cream
- 1/4 cup buttermilk
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/2 lemon, juiced
- 12 cups salad vegetables, washed and dried
Directions
Preheat oven to 375 levels F.
Place garlic clove heads on aluminum foil and gently spray each mind with 2 sprays essential olive oil cooking spray. Wrap aluminum foil round the garlic clove to create a tight package. Roast for forty-five minutes. Remove in the oven and put whole heads of garlic clove inside a food mill. (Adding the entire garlic clove heads eliminates the step of taking out the pulp in the cloves since the food mill squeezes the pulp out.) Process the garlic clove until smooth. Transfer garlic clove pulp to some bowl. Add some fresh herbs and sour cream and stir until completely blended. Gradually add buttermilk, adding sufficient to own dressing a consistency that's simple to pour. Taste and adjust seasoning with salt, pepper and fresh lemon juice. Chill not less than half an hour to permit flavors to meld.
Right before serving, toss salad vegetables with dressing.
Recipe thanks to Juan-Carlos Cruz