Roasted Garlic And Sun Dried Tomato Dressing For Greek Salad Recipes

ROASTED GARLIC AND SUN-DRIED TOMATO DRESSING FOR GREEK SALAD

Steps:

• Preheat oven to 400.
• Using a knife, slice off 1/4 to 1/2 inch from the top of unpeeled garlic head to expose cloves. Place garlic in a small dish and drizzle with 1/2 tsp oil. Cover with foil, then bake in oven until garlic feels soft when pressed, 25 - 35 minutes. Remove from oven and cool. The recipe only calls for 5 - 6 cloves. Use the rest for other dishes.
• Mash 6 cloves with a fork. Stir in oregano, salt and pepper. Whisk in remaining oil, vinegar and enough water for a dressing consistency. Stir in sun-dried tomatoes. Taste and add additional salt if needed.
• In a large bowl, toss lettuce with tomatoes and cucmber. Toss with dressing. Add olives and cheese and toss again.

FRESH TOMATO AND ROASTED GARLIC SALAD DRESSING

Steps:

• Heat oven to 350 degrees.
• Brush the garlic cloves with 1 teaspoon of the oil, reserving the remaining oil.
• Roast the oiled garlic cloves in a pan until golden and soft, about 10 to 15 minutes.
• Watch carefully so garlic does not get over-brown or burn.
• Carefully remove pan from oven and cool.
• When cool enough to handle, squeeze out the garlic pulp.
• Combine the pulp with the reserved olive oil and rest of the ingredients in a blender.
• Blend until smooth and use the dressing on any mixed garden salad.
• Refrigerate leftover.

ROASTED GARLIC AND SUN-DRIED TOMATO SPREAD

Steps:

• To roast the garlic: Cut top 1/4" off the heads, place on foil and drizzle with olive oil. Enclose in the foil and bake at 350 till soft, about 30 - 40 minutes.
• Let garlic cool a bit and squeeze the pulp out of the cut-off top into a bowl. Beat with the cheeses and oregano till smooth.
• Drain and chop the tomatoes, and add with the walnuts to mixture, stir.
• Cover and refrigerate for at least 2 hours, 24 hours is best to blend flavors.