Looking for a good use of my Roasted Garlic Spread, or even some leftover roasted garlic that you have on hand? This recipe is super simple and produces a dressing that is full of roasted garlic flavor, complemented nicely with the earthy cumin flavor and the zippy lemon juice.
I ate this on a salad topped with roasted carrots and fresh tomatoes this week. This would also work well with chickpeas and hummus, heartier greens like kale, or tossed into some croutons. This dressing definitely holds up to heartier salads topped with potatoes or sweet potatoes, along with some tuna salad, chicken pieces, or hard-boiled eggs. I personally wouldn’t pair this with fruit (maybe raisins, dried apricots, or dates would work), because the flavor is bold and garlic-forward. If you are a roasted garlic fan, this dressing is for you!
Recipe down below, picture of my salad up top!
Roasted Garlic and Lemon Salad Dressing
- 2 tsp Roasted Garlic Spread (or 2 cloves roasted garlic)
- 1 tsp ground cumin
- ½ tsp salt
- ½ Lemon, juiced
- 1 tbsp olive oil
- Add all ingredients to a bowl and use a whisk to combine.
- If starting with roasted garlic cloves, you may need to pre-chop or puree before adding to the dressing.
- Pour desired amount over salad. Store the rest in the refrigerator for up to one week.