Layered Salad with Roasted Garlic Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This entire dish (salad and dressing) can be made and assembled up to eight hours ahead. The trick? A layer of zucchini slices keeps the rest of the ingredients separated from the dressing until you're ready to toss and serve. Ingredients:
2 large heads of garlic |
2 teaspoons extra-virgin olive oil |
1 cup mayonnaise |
1/2 cup buttermilk |
1/3 cup coarsely chopped fresh basil |
2 large heads of romaine lettuce, cut into bite-size pieces (about 16 cups) |
1 large fresh fennel bulb, halved, cored, thinly sliced (about 2 cups) |
1 15-to 15 1/2-ounce can garbanzo beans (chickpeas), rinsed, drained |
1/2 cup coarsely chopped pitted kalamata olives |
1 12-ounce container grape tomatoes, halved |
2 medium zucchini, trimmed, cut into 1/8-inch-thick rounds (about 2 cups) |
Directions:
1. Preheat oven to 400°F. Cut off top 1/2 inch from garlic heads. Place garlic heads on foil, cut sides up. Drizzle each with 1 teaspoon olive oil. Enclose garlic in foil. Roast until soft, about 1 hour. Unwrap; cool. Squeeze garlic from skins into blender. Add mayonnaise and buttermilk; puree. Add basil; blend until chopped. Season with salt and pepper.
2. Place lettuce in bottom of large glass bowl. Top with fennel slices, then garbanzo beans, olives, and tomatoes. Spread zucchini salad, covering. Spread dressing over zucchini. Cover; chill at least 1 hour. DO AHEAD: can be made 8 hours ahead.Keep chilled.
3. Just before serving, toss salad.
4. Per serving: 250 calories, 14 g fat (2 g saturated), 8 mg cholesterol, 474 mg sodium, 29 g carbohydrates, 7 g fiber, 6 g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›
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