In a small bowl stir together the yogurt, salad dressing, cheese, and garlic. Cover and chill. Makes 1 cup.
3 to 8 cloves garlic
1/3 cup balsamic vinegar
2 Tbsp. chopped shallots or onion
1 Tbsp. dijon-style mustard
1 tsp. sugar
3 Tbsp. oilve oil or salad oil
Peel garlic cloves; place the peeled garlic in a shallow baking pan. Bake, uncovered, in a 350░ oven for 15 to 20 minutes or till golden brown and soft in the centers. In a blender container combine roasted garlic, balsamic vinegar, shallots or onion, mustard, and sugar. Cover and blend for 5 seconds. With the blender running, slowly add oil. Blend till well combined.
1 large red sweet pepper roasted, or 1/2 of a 7 oz jar roasted sweet peppers, drained
1/4 cup salad oil
3 Tbsp. white wine vinegar
Dash ground red pepper
1/4 tsp. salt
In a blender container or food processor bowl combine roasted sweet pepper, salad oil, vinegar, ground red pepper, and salt; cover and blend or process till nearly smooth. Transfer dressing to a covered pitcher or storage container; chill till serving time, up to 24 hours. Makes about 1 cup.
1/2 cup salad oil
1/2 cup olive oil
1/2 cup red wine vinegar
3 Tbsp. lemon juice
4 tsp. capers, drained
4 tsp. mustard
1/4 tsp. grated lemon peel
1/2 tsp. salt
1/4 tsp. pepper
Mix ingredients in a jar. Cover and shake well.
1 cup coarsely chopped fresh parsley
1 cup (packed) fresh basil leaves
3 tablespoons fresh lemon juice
3 garlic cloves, chopped
2 teaspoons Dijon mustard
2 teaspoons grated lemon peel
3/4 cup olive oil
Combine first 6 ingredients in processor and process until finely chopped. With machine running, gradually add oil and belnd well. Transfer to small bowl. Season with salt and pepper. Makes about 1 cup.1 cup (loosely packed) fresh basil leaves (about 3/4 ounce)
1 1/2 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
1 tablespoon honey
3 garlic cloves
1 1/2 teaspoons dijon mustard
6 tablespoons olive oil
Combine first 6 ingredients in processor and process until basil is finely chopped. With processor running, gradually add oil and process until well blended. Season vinaigrette to taste with salt and pepper.1 cup shallots (about 8), peeled
4 garlic cloves, peeled
3/4 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon soy sauce
1 tablespoon Dijon mustard
Pre heat oven to 400 degrees. Place shallots and garlic in medium glass baking dish. Add 1/2 cup oil and toss to coat. Cover with foil and bake until shallots and garlic are tender and golden, stirring occasionally, about 40 minutes. Cool. Using slotted spoon, transfer shallots and garlic to processor; reserve oil in baking dish. Puree shallots and garlic until smooth. Transfer puree to heavy medium skillet. Add remaining 1/4 cup olive oil and stir over medium heat until liquid evaporates and mixture is brown, about 3 minutes. Return mixture to processor. Add vinegar, soy sauce, Dijon mustard and oil reserved from baking shallots and garlic; process until well blended. Transfer mixture to medium bowl. Season to taste with salt and pepper. Make about 1 cup.1/4 cup wine vinegar (red or white)
2 tablespoons fresh lemon juice
2 cloves garlic, finely minced
1 teaspoon salt
freshly ground black pepper
1 tablespoon finely chopped fresh basil or oregano(optional)
3/4 cup olive oil
In a medium sized bowl, whisk together the vinegar, lemon juice, garlic, salt, pepper and herbs, if using. While whisking, slowly drizzle in the olive oil until mixture is creamy and emulsified. Chill until serving.
