Due to the high sodium content in most commercial salad dressings, I make my own. Since I prefer the flavor of roasted garlic over raw, I roast a bulb every Saturday and make salad dressings on Sundays. This recipe is from Moosewood Restaurant Low-Fat Favorites.

Ingredients

garlic head↗1
water↗1 tablespoon

Step-by-step instructions

1
Preheat oven to 375.
2
Peel most of the papery skin from bulb.
3
Cut tip off, exposing tops of cloves.
4
Place in small baking dish or on square of foil.
5
Add 1 T water.
6
Cover dish or close foil square.
7
Bake for 45-60 minutes, until very soft to the touch.
8
Let cool.
9
Separate cloves and store in refrigerator.
10
Peel cloves as needed.
11
Sealed and refrigerated, it will keep for at least a week.

Source: food.com

Original recipe ↗

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