This Garlic Salad Dressing is not only delicious but packed with antioxidants. Make a batch in minutes and keep in the fridge for your favorite salad!
Originally Posted: January 13th, 2015| Updated: January 15th, 2019
This Garlic Salad Dressing is one of the best and easiest salad dressings you’ll ever make!
I wish I could take credit for this recipe but the truth is that this is all MY MOM.
She is seriously the queen of salad dressings.
I tried to talk her into starting a salad dressing company years ago but it never happened. I think the general population is missing out on having a full range of her dressings. Just sayin’.
Anyway, this is a dressing she has been making for as long as I can remember and I finally got her to agree to allow me to share the recipe.
I have been trying to eat as much garlic as possible right now with everyone around me falling sick to colds, flu and whatever else is going around.
WHY IS GARLIC GOOD FOR YOU?
Short answer is because of allicin. Allicin creates the sulfur compounds in garlic that are one of the main compounds responsible for the health benefits of garlic. There are many benefits to consuming raw garlic but the most studied (as of this post date) is the benefit to the cardiovascular system.
CAN I MAKE THIS GARLIC DRESSING DAIRY FREE?
You can but I have to be honest and tell you that it’s just not the same. I have tried it with nutritional yeast and I LOVE nutritional yeast but hated the dressing. There are some vegan parm options out there but as of today, I haven’t found one that doesn’t taste like rotten socks (grossssss). I would say to try one of my dairy free dressings and leave this for the cheese eaters. Update: a reader left a comment that she loved it with nutritional yeast so try it for yourself!
Let’s get to making some Garlic Dressing — I hope you love it as much as we do and can’t wait to hear your feedback!
Did you make this recipe? Please give it a star rating below!
This Garlic Salad Dressing is not only delicious but packed with antioxidants. Make a batch in minutes and keep in the fridge for your favorite salad!
- 1 tablespoon apple cider vinegar
- 2 tablespoon grated Pecorino Romano Cheese
- 2 large cloves of garlic crushed
- 1/2 teaspoon kosher salt
- 1/4 teaspoons Italian seasoning
- 10 turns freshly ground black pepper
- pinch crushed red pepper flakes
- 3 tablespoons extra virgin olive oil
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Combine all ingredients except olive oil in a small bowl.
Using a small whisk or fork, mix until combined and continue whisking while you slowly pour in olive oil.
Refrigerate until ready to use. Serve over your favorite salad and Enjoy!
- I always use Pecorino Romano. My preferred brand is Locatelli but if I can’t get that, I just get “Pecorino Romano”. It is always just a tad bit more expensive than regular Parmesan but the flavor is so much better, it’s totally worth it!
- Use the best quality extra virgin olive oil you have! It will really impact the final flavor.
- This works well on more robust lettuces (think romaine, butter, bib, radicchio, etc.) I find spring mix to be too fragile but if you do decide to go with fragile lettuce, go LIGHT on the dressing!
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
How long will those last if you make it for more than 1 meal?
Hi Jon, You can make a double or triple batch of the dressing, keep it in the fridge and use it up within 7 to 10 days max.