Thanksgiving -- Without the Meat!

3. To serve the salad, arrange the arugula on 4 plates, then top with equal amounts of the warm vegetable mixture. Sprinkle with toasted walnuts or pecans, if desired, drizzle with a bit more dressing, and serve at once.

Roasted Garlic Dressing

Makes 2 cups

We always keep a good amount of Roasted Garlic Dressing on hand. Not only is it excellent on salads, but we also serve it with roasted or steamed vegetables, rice and grains.


1 cup garlic cloves, peeled

1 cup extra virgin olive oil

1/2 cup water

1/4 cup balsamic vinegar

1/4 cup sherry wine vinegar or red wine vinegar

1 tablespoon white miso

2 tablespoons minced fresh thyme or 1 teaspoon dried oregano

Pinch of ground nutmeg

1 teaspoon sea salt

2 teaspoon freshly ground black pepper

1/4 cup dried currants or cranberries (optional)


1. Preheat oven to 350°F.

2. Put the peeled garlic cloves in a baking dish. and cover with olive oil. Cover the dish with foil and roast approximately 25 minutes or until golden brown. When cool enough to handle, remove the garlic with a slotted spoon and transfer to a blender. Reserve the roasted garlic oil for another use (see Note).

3. Add the water, vinegars, miso, thyme or oregano, nutmeg, salt and pepper and blend until smooth. Add a bit more water if necessary. The dressing will keep in the refrigerator, covered, for up to a week.

Note: The reserved roasted garlic oil will keep in a covered container for up to a week. Use it to drizzle over pasta, vegetables and salad greens. It's also excellent when used in sautés and stir-fries.

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