Salad Dressing

Heat oven to 400 degrees. In a bowl, toss… 3-4 heads garlic (top chopped off) 1/2 tablespoon olive oil 1/4 teaspoon salt 1/4 teaspoon freshly cracked pepper Place on a sheet of aluminum foil, making a small pouch, wrap tightly, roast for 1 hour. Open up the top of the pouch, roasting for another 10 minutes. In a blender or food processor, combine… squeeze the “meat” from garlic-cloves 1/2 cup chopped fresh parsley 3/4 cup olive oil 1/2 teaspoon salt 1/4 teaspoon cayenne pepper Use immediately. ...

Blend together… 1/2 cup sugar 1/2 cup red wine vinegar 1/2 cup olive 1/4 cup ketchup 1 teaspoon paprika 1/2 teaspoon onion powder 1/2 teaspoon dried celery flakes 1/2 teaspoon Italian Seasoning

Combine… 1 cup plus 2 tablespoons virgin olive oil 1 garlic clove, mashed and minced Add and beat with a whisk… 1/4 teaspoon freshly ground black pepper 1/4 teaspoon salt 6 tablespoons wine vinegar (rice wine, red wine, etc.) 1 green onion, chopped fine 1 teaspooon celery leaves, minced 1 cherry tomato, chopped fine Refridgerate for 30-minutes if using right away, otherwise, take out of the refridgerator 1-hour before using. ...

Heat oven to 450 degrees. In aluminum foil… 2 -3 heads garlic (top chopped off) drizzle with a bit of extra virgin olive oil salt & pepper to taste Wrap tightly and roast for 60-75 minutes. Cool. In blender, combine… squeeze “meat” from garlic cloves 1/4 cup rice wine -or- red wine vinegar 1/4 cup extra virgin olive oil 1/4 cup canola, corn or grape seed oil 2 teaspoons dried organo 1/4 - 1/2 teaspoon hot sauce 1/4 teaspoon salt 1/4 teaspoon pepper 1/2 - 1 teaspoon sugar Blend until desired consistency. Will keep in fridge for two days. ...