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.
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 happily 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!
At 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.
- ⅓ cup Roasted Garlic Spread
- 6 tablespoons (90 ml) water
- ¼ cup (60 ml) olive oil
- ¼ cup (60 ml) apple cider vinegar
- 1 tablespoon honey
- ½ teaspoon sea salt
- Combine all ingredients in a food processor or blender and process until smooth.
- Store in an airtight container in the fridge for up to 1 week.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
hahaha. Love it. Oh I definitely trick Josh into eating various foods. He used to hate jalapenos and avocado and now loves both :). I love roasted garlic too. Amazing flavor. Will have to give this a go!
Fabulous and ever so flavorful!
Cheers,
Rosa
I love garlic, especially when you roasted. Adding apple cider vinegar was very clever.
This looks like pure heaven.
Guys are sooooo dramatic! I told my husband we’re going meatless one day out of the week and he asked if I was trying to kill him. No, just the opposite! So glad I have everything on hand, headed to whip this up now to put on something for my meatless Monday dinner!
Can this be canned?
Rose, Thanks for your comment! I’ve never tried canning this dressing and I don’t know enough about canning to speculate without trying it first. If you try canning it, please let me know how it goes!
I am about to try this. It looks so delicious and we all know there is no such thing as “too much garlic”. :)
I found this through the yummly website, which lists it as having 550 calories. That seems like a lot for a salad dressing. Can you please tell me what the quantity is for one serving at 550 calories? Like 2 tablespoons, or half a cup?!?
Marsha, Yes, that is a lot – I’m thinking that’s probably the calories in the entire recipe! :)
I didn’t calculate the nutrition info for this recipe, but if you want to do so, there are a few helpful tools out there, like this one on VeryWellFit. I hope this helps!