Layered Salad with Roasted Garlic Dressing

Layered Salad with Roasted Garlic Dressing
Layered Salad with Roasted Garlic Dressing
This entire dish (salad and dressing) can be made and assembled up to eight hours ahead. The trick? A layer of zucchini slices keeps the rest of the ingredients separated from the dressing until you're ready to toss and serve.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 8 servings
Salad Milk/Cream Blender Garlic Olive Tomato Side Fourth of July Picnic Vegetarian Low Cal High Fiber Basil Fennel Chickpea Zucchini Summer Healthy Lettuce Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
  • 1 cup mayonnaise
  • 1/2 cup buttermilk
  • 2 teaspoons extra-virgin olive oil
  • 1/2 cup coarsely chopped pitted kalamata olives
  • 1/3 cup coarsely chopped fresh basil

Preparation Preheat oven to 400°F. 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. 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: can be made 8 hours ahead.Keep chilled. Just before serving, toss salad. Per serving: 250 calories, 14 g fat (2 g saturated), 8 mg cholesterol, 474 mg sodium, 29 g carbohydrates, 7 g fiber, 6 g protein Nutritional analysis provided by Nutrition Data [See Nutrition Data's complete analysis of this recipe]( http://www.nutritiondata.com/facts/recipe/586137/2?mbid=HDEPI) ›

Preparation Preheat oven to 400°F. 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. 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: can be made 8 hours ahead.Keep chilled. Just before serving, toss salad. Per serving: 250 calories, 14 g fat (2 g saturated), 8 mg cholesterol, 474 mg sodium, 29 g carbohydrates, 7 g fiber, 6 g protein Nutritional analysis provided by Nutrition Data [See Nutrition Data's complete analysis of this recipe]( http://www.nutritiondata.com/facts/recipe/586137/2?mbid=HDEPI) ›

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