Garlic Herb Dressing

This is a wonderful alternative to the vinaigrettes! It is a hearty, savory salad that is lightened with a mild lemon zest. It is a perfect accompaniment to steaks, chicken and either tuna or swordfish steaks. It takes a little time to prepare, but you get the time back since you don’t have to add salad extras. My sister, Kathy, CLL Recipe Tester, made this last night, served it to her 20 year-old son, and he loved it!

January 22, 2012: Recipe created by Joann Mercer

April 13, 2012: Recipe updated to include Nutritional Information, entered by Christine Cummins, Nutrition Student, West Chester University, West Chester, PA.

Nutritional Info
Servings Per Recipe: 4
Calories: 152.6
Total Fat: 16.9 g
Cholesterol: 0.0 mg
Sodium: 1.975 mg
Total Carbs: 0.825 g
Dietary Fiber: 0.1 g
Protein: 0.1 g
Weight Watchers Points: 4


  • 1 clove garlic, minced
  • 5 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon dried chervil
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon dried mint
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon dried tarragon
  • 1/4 teaspoon celery salt
  • 1/2 teaspoon salt
  • 2 heads of Boston lettuce, or other soft lettuces like red or green leaf lettuce. (Boston featured in photo).


  • Add one garlic clove to food processor and pulse
  • Add rest of ingredients, except oil, and mix again
  • Add olive oil and give it one final mix

Carb Light Living™ Tip: If you don’t have a mini or small food processor, it’s worth buying one! It saves a lot of time.

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