There are countless fantastic recipe and food communities online! I recently discovered The Daring Kitchen and am thrilled to take part in their monthly cooking and baking challenges.

For March’s Daring Cooks’ Challenge, Ruth, Shelley, and Sawsan encouraged us to go all-in on vegetables! We experimented with salads and dressings, pushing the boundaries to create unique flavors that reflect our personal tastes.

As I explored different recipes, I wanted something beyond my usual go-to vinaigrettes, which are always quick and easy to prepare.

That’s when I came across this Roasted Garlic and Buttermilk Salad Dressing in my old recipe collection from 2007, originally shared by Juenessa on Food.com. The moment I saw it featured roasted garlic, I knew it was the perfect choice!

I’ll admit it—I had never roasted garlic before, even though it always seemed like a great idea. Fortunately, the recipe provided clear instructions, and the result was fantastic—smooth, creamy, and slightly sweet.

After blending the ingredients and letting the dressing chill for a while, it turned into a rich, flavorful addition to our simple romaine and chopped pecan salad.

The Parmesan adds a texture reminiscent of Caesar dressing, while the fresh lemon juice balances the flavors beautifully. It pairs perfectly with crisp, hearty romaine lettuce. A big thanks to Ruth, Shelley, and Sawsan for inspiring me to explore new dressing possibilities!

Roasted Garlic and Buttermilk Salad Dressing is definitely one to keep on your radar!