Roasted Garlic Salad Dressing

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Roasted Garlic Salad Dressing

Ladies, for those of you who cook for picky kids or hubbies, you will appreciate this.

I wanted to make this dressing, thinking that my hubby would love it if he would only give it a try. (Kind-of like how he went crazy for my Broccoli-Cheddar Bites, which are basically Arancini, after I told him they were “Sicilian falafel”. I know I’m not the only one to tell a little fib when trying to coax a picky eater into trying something new, right?)

Mike adores homemade mayo…I mean seriously adores it, the way I heart ketchup. He’ll ask for homemade shawarma (spiced Middle Eastern chicken wraps) if he’s dying for mayo just to have an excuse to eat the mayo, lol.Roasted Garlic Salad Dressing 2

This dressing is amazing on Cobb salads.

Since this dressing is thick and creamy, I thought I could win him over with a homemade mayo trick…I asked him to try a “new mayo” I made, and he happy obliged. Then after taking a small taste he made a face of disgust and shouted, That’s NOT mayo…it just tastes like olive oil, vinegar, and garlic!

Roasted Garlic Salad Dressing 3At that point I had to laugh out loud because that’s exactly what this dressing is. Then for added drama he doubled over, held his stomach, and said, I think I’m going to be sick. Lol…he wasn’t. He gave me a pretty good laugh though, which seemed to fuel his “stomachache”.

I tasted the dressing and could barely stop myself from eating the entire batch with a spoon (I think it’s a roasted garlic thing for me). If you’re a fan of roasted garlic in all its gloriously caramelized, nutty, mellow flavor, you will love this dressing. If there was a way I could drink this for breakfast without people thinking I had totally lost it, I think I would do so.

Roasted Garlic Salad Dressing 4

Roasted Garlic Salad Dressing

Prep Time: 3 minutes

Yield: About 1 1/4 cups/300 ml of dressing

Roasted Garlic Salad Dressing


  • 1/3 cup Roasted Garlic Spread
  • 6 tablespoons (90 ml) water
  • 1/4 cup (60 ml) olive oil
  • 1/4 cup (60 ml) apple cider vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon sea salt


  1. Combine all ingredients in a food processor or blender and process until smooth.
  2. Store in an airtight container in the fridge for up to 1 week.

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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