Creamy Vinaigrette
"Pureeing the artichoke hearts makes this a wonderfully smooth dressing. After making the dressing, you will still have half a can of aritchoke hearts left, just toss them in with your salad."
- Ready In:
- 10mins
- Ingredients:
- 6
- Serves:
-
12
ingredients
- 2 cloves garlic, minced
- 1⁄2 cup olive oil
- 2 tablespoons fresh lemon juice
- 1⁄2 teaspoon Dijon mustard
- 1⁄4 teaspoon fresh ground black pepper
- 7 ounces cans artichoke hearts, drained
directions
- In a blender or the work bowl, process all ingredients until silky smooth.
- Chill and serve over salad greens.
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Reviews
-
Don't overlook this one! I made it twice this week and received many compliments. Served it drizzled on baby arugula/raddichio topped with sundried tomatoes, avocado and black olives. Simple but tasted very special! -
I made this for lunch today and it was easy, the texture was very nice and my guest wanted the recipe, she's very picky but not about this one. Thanks for making my guest happy. -
This was awesome!Very thick and tasty.thanks -
I just started the Dr. Poon diet. I've been googling recipes and stumbled on this Creamy Vinaigrette, and wow is it awesome!! I just made it and had to share how amazing it is. I have never used canned artichoke hearts before, but now I'm sold!! Love love love this recipe!!
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I could whip this together as a wonderful last minute dressing for baby leaf greens.
RECIPE SUBMITTED BY
Dancer
Guelph, 0
