Layered Salad With Roasted Garlic Dressing Recipe

Name: Layered Salad With Roasted Garlic Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Preheat oven to 400u00b0F. 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:
3
Just before serving, toss salad.

763

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 large heads of garlic, 2 teaspoons extra-virgin olive oil, 1 cup mayonnaise, 1/2 cup buttermilk, and more.

Yes, Layered Salad With Roasted Garlic Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Layered Salad With Roasted Garlic Dressing

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