Roasted garlic vinaigrette with a little spice

It's halloweeeeeeeen! Keep those vampires away with this garlic-y salad dressing that is full of properties that will aid your digestion too! 

It would be nice of you to think ahead and make sure that you have a mint or toothbrush around after to cover up the garlic smell, but I just usually go with the flow and embrace my love for garlic.


8-10 cloves of garlic, skins removed
1/2 C olive oil, cold pressed and extra virgin (plus 1 tbsp for divided use)
a few circles of jalapeño peppers (depending on how hot you want it) ** see note
1/4 C raw apple cider vinegar
2 tbsp fresh lemon juice
1/4 tsp ground pepper
1/8 tsp salt

Note: If you are worried about spice in this recipe, it's not too bad! When you roast the jalapeño it loses much of its spice so don't worry too much! However, you can choose to make this dressing with or without the jalapeño peppers.

Roast the garlic! Preheat the oven to 350°. Peel the garlic cloves and jalapeños and brush them with 1 tbsp olive oil. Place in a small heat resistant bowl and put them in the oven to roast for about 20-25 minutes. They should be lightly browned and a little wrinkly when they are ready. 

Once they are roasted, add them to a blender, and add the remaining ingredients. 

It took my blender about 10 seconds to get the job done. 

Can be stored for up to a week in a sealed container in the fridge!

Disclaimer: I am not a doctor. I am an RHN-Holistic Nutritionist. The health information contained herein is to share my knowledge and recipes. Any information provided is not intended to treat or cure any disease, or to replace any discussions with a health care provider. You, the reader, are personally responsible for ensuring the safe application of anything described herein. Read the Scope of Practice, as well as the Code of Ethics of an RHN-Holistic Nutritionist.


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