Creamy Garlic Dressing

I conceded defeat in my battle against the squirrels, chipmunks and rabbits that wreaked havoc in my garden and came to the shocking realization that I had probably spent $12 on each of the three homegrown cherry tomatoes that Thumper, Chip and Dale had overlooked. Regretfully, I took a pause from growing vegetables last year. But the allure of heirloom tomato plants at my local garden center with enticing sounding monikers like “indigo apple” overcame my resistance. So far, Mr. Bunny seems content to nibble on the clover in the backyard and the squirrels have been far too busy chewing holes in my porch awning to investigate the vegetable patch.

Creamy Garlic Dressing

This creamy garlic salad dressing by cookbook author extraordinaire, Susie Fishbein, published in Kosher by Design Lightens Up, is the perfect accompaniment to a garden-fresh salad. Although it can be made with grated cloves of garlic, the mildness of frozen garlic cubes is very well suited to this recipe. Carefully drizzled over succulent Romaine lettuce dotted with a scattering of sweet grape tomatoes, thin slices of crunchy Persian cucumbers, and topped with crispy croutons, this savory, garlicky dressing is the perfect partner for salads all year round. And if you happen to see the squirrels, please don’t mention the tomatoes. They’ll remain our little secret for now.

Indigo apple tomato plant

Assemble your ingredients. Fresh garlic or frozen garlic cubes can be used in this dressing.

In a medium bowl, combine the mayonnaise, sugar, vinegar, grated garlic or frozen garlic cubes, salt, and pepper.

Whisk to combine until creamy. Store in the refrigerator.

Print Recipe

Creamy Garlic Dressing

Soups and Salads

By Susie Fishbein, Kosher by Design Lightens UP – Serves: 8

Prep Time: 5 minutes Total Time: 5 minutes

This creamy, savory, garlicky dressing is the perfect partner for salads all year round.

Ingredients

• 5 tablespoons mayonnaise (low-fat is fine)
• 2 tablespoons sugar
• 3 tablespoons white vinegar
• 3 cloves fresh garlic, grated with a Microplane (you may use 3 frozen garlic cubes)
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon freshly ground pepper

Instructions

1

In a medium bowl, whisk together 5 tablespoons low-fat mayonnaise, 2 tablespoons sugar, 3 tablespoons white vinegar, 3 minced or grated garlic cloves or 3 frozen cubes of garlic , 1/4 teaspoon salt and 1/4 teaspoon ground pepper. Store in the refrigerator.

Notes

I triple the recipe and keep it handy in a container on the door of my refrigerator. The original recipe includes a tablespoon of water. I like the dressing a little more on the creamy side so I leave it out. Reproduced from "Kosher by Design Lightens UP" by Susie Fishbein with permission of the copyright holders, ArtScroll / Mesorah Publications, Ltd.