Photo: Anna Pelzer
Summery Garlic Salad Dressing
6 ingredients
5 min + 5 min
2
openrecipes
I remember the first time I wasn’t forced to eat my vegetables: I was about 10 years old, and eating dinner at a friend’s house. Her parents served me a green bean dish, and I couldn’t offend her mother by not eating them. So I held my tongue and those beans went down the hatch! Now rarely a meal goes by where I don’t have a big serving of vegetables, and this fresh and light dressing is great on greens or even cooked lentils.
Estimated Nutrition (whole recipe, rough)
199
Calories
1g
Protein
14g
Fat
20g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Honey | 1 tbsp (21g) | 64 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ¼ cups Apple Cider Vinegar
- ¼ cups Olive Oil
- 1 clove Garlic, Finely Minced
- 1 teaspoon Mustard
- 1 teaspoon Honey
- ½ teaspoons Fresh Ground Pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes