Roasted Garlic Vinaigrette

1. Preheat oven to 425 degrees F.

2. Remove the papery outer skin from garlic (do not peel or separate cloves). Cot tops off of garlic bulbs. Brush with 1 tsp oil. Wrap each bulb in heavy-duty foil. Bake at 425F for 30-40 minutes or until softened. Cool for 10-15 minutes.

3. Squeeze softened garlic into a blender. Add vinegar, water, sugar, lemon juice, Italian seasoning, mustard, salt, pepper, and remaining oil. Cover and process until smooth.

4. Store in the refrigerator.

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Nutrient	Quantity
Total fats	27.046 g
Protein	0.0833 g
Carbohydrates	15.0086 g
Energy	297.8186 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2073 g
Water	43.7363 g
Aspartic acid	0.0041 g
Calcium, Ca	7.0771 mg
Lutein + zeaxanthin	3.5927 g
Fiber, total dietary	0.1185 g
Fatty acids, total saturated 22:0	0.0348 g
Carotene, beta	1.0437 g
Niacin	0.0172 mg
Vitamin A, RAE	0.0776 g
Arginine	0.0009 g
Riboflavin	0.0028 mg
Tocopherol, beta	0.0297 mg
Fatty acids, total polyunsaturated 15:0	0.0002 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0018 g
Fatty acids, total saturated 20:1	0.084 g
Glutamic acid	0.0041 g
Sodium, Na	1.7565 mg
Fatty acids, total saturated 16:1 undifferentiated	0.339 g
Total lipid (fat)	27.046 g
Manganese, Mn	0.0448 mg
Fructose	0.1685 g
Proline	0.0041 g
Fatty acids, total saturated 16:0	3.0516 g
Fatty acids, total saturated 8:0	0.0003 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0018 g
Sucrose	13.7539 g
Choline, total	0.8912 mg
Sugars, total	14.0743 g
Serine	0.0012 g
Fatty acids, total saturated 10:0	0.0031 g
Fatty acids, total saturated 18:0	0.5288 g
Vitamin B-6	0.0078 mg
Selenium, Se	0.0293 g
Ash	0.0891 g
Fatty acids, total saturated 18:1 undifferentiated	19.2451 g
Pantothenic acid	0.024 mg
Phenylalanine	0.0013 g
Copper, Cu	0.0095 mg
Betaine	0.0526 mg
Thiamin	0.004 mg
Methionine	0.0003 g
Iron, Fe	0.2424 mg
Carbohydrate, by difference	15.0086 g
Phosphorus, P	1.8122 mg
Folate, total	3.0989 g
Tocopherol, gamma	0.243 mg
Lycopene	0.0575 g
Alanine	0.0018 g
Valine	0.0016 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0004 g
Fatty acids, total saturated 18:2 undifferentiated	2.6395 g
Glycine	0.0013 g
Carotene, alpha	0.0345 g
Glucose (dextrose)	0.1517 g
Fatty acids, total saturated 14:0	0.0004 g
Zinc, Zn	0.0151 mg
Isoleucine	0.0011 g
Fatty acids, total saturated 12:0	0.0005 g
Fatty acids, total polyunsaturated	2.8473 g
Fatty acids, total saturated 14:1	0.0003 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	0.0029 g
Tocotrienol, alpha	0.0024 mg
Vitamin A, IU	2.4876 IU
Folate, DFE	3.0989 g
Tryptophan	0.0002 g
Vitamin C, total ascorbic acid	5.9018 mg
Phytosterols	59.9345 mg
Galactose	0.0004 g
Fatty acids, total polyunsaturated 18:1 c	0.0025 g
Fatty acids, total saturated 20:0	0.1118 g
Tyrosine	0.0014 g
Vitamin K (phylloquinone)	16.7246 g
Fatty acids, total saturated	3.7383 g
Histidine	0.0005 g
Fatty acids, total monounsaturated	19.7025 g
Threonine	0.0007 g
Folate, food	3.0989 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Cryptoxanthin, beta	0.6819 g
Vitamin E (alpha-tocopherol)	3.9004 mg
Magnesium, Mg	2.2751 mg
Lysine	0.0007 g
Potassium, K	23.8004 mg
Cystine	0.0004 g
Fluoride, F	0.0983 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1 tablespoon	55.062	13.7724	0
Salt	0.25 teaspoon	0	0	0
Garlic	3 heads	0	0	0
Lemon juice	1 tablespoon	3.355	1.0523	0.0366
Olive oil	2 tablespoons	238.68	0	27
black pepper	0 teaspoon	0.7216	0.1839	0.0094
Water	2 tablespoons	0	0	0
Italian seasoning	1.5 1/2	0	0	0
dijon mustard	0.5 teaspoon	0	0	0