Title: Roasted Garlic Vinaigrette
Categories: Salad
Yield: 4 Servings

1	lg	Head of garlic, roasted &
		Peeled
3	tb	Red wine vinegar
1 1/2	tb	Minced red onion
1	tb	Maple syrup
1/4	c	Olive oil
1/2	ts	Salt
3/4		Ground black pepper

Puree all ingredients together until creamy. Makes about 3/4 cup dressing.

NOTE: Use this dressing on a salad of sharp Romano or Asiago cheese, crumbled fried sausage, freshly chopped basil, quartered cooked artichoke hearts, tomatoes, toasted pine nuts and salad greens.

Per 2 tablespoons: Calories 97 Fat 9g No cholesterol Sodium 180 mg Percent calories from fat 80%

Sandy Swarc Dallas Morning News 9/18/96 Typos by Bobbie Beers

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