Name: Layered Salad with Roasted Garlic Dressing
Yield: Makes 8 servings
Ingredients: 2 large heads of garlic; 2 teaspoons extra-virgin olive oil; 1 cup mayonnaise; 1/2 cup buttermilk; 1/3 cup coarsely chopped fresh basil; 2 large heads of romaine lettuce, cut into bite-size pieces (about 16 cups); 1 large fresh fennel bulb, halved, cored, thinly sliced (about 2 cups); 1 15-to 15 1/2-ounce can garbanzo beans (chickpeas), rinsed, drained; 1/2 cup coarsely chopped pitted Kalamata olives; 1 12-ounce container grape tomatoes, halved; 2 medium zucchini, trimmed, cut into 1/8-inch-thick rounds (about 2 cups)

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.

Recipe information

Yield
Makes 8 servings

Ingredients

2 large heads of garlic

2 teaspoons extra-virgin olive oil

1 cup mayonnaise

1/2 cup buttermilk

1/3 cup coarsely chopped fresh basil

2 large heads of romaine lettuce, cut into bite-size pieces (about 16 cups)

1 large fresh fennel bulb, halved, cored, thinly sliced (about 2 cups)

1 15-to 15 1/2-ounce can garbanzo beans (chickpeas), rinsed, drained

1/2 cup coarsely chopped pitted Kalamata olives

1 12-ounce container grape tomatoes, halved

2 medium zucchini, trimmed, cut into 1/8-inch-thick rounds (about 2 cups)

Preparation

Step 1
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.
Step 2
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.
Step 3
Just before serving, toss salad.

Nutrition Per Serving

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) ›

TagsSalad Zucchini Squash Vegetable Side Lunch Dinner Gluten Free Nut Free Vegetarian Easy Make Ahead Blender Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Nutrition Per Serving

Recipe notes