CREAMY VINAIGRETTE
Steps:
- In a small bowl, whisk together the oil, vinegar, mustard, honey, salt, pepper and shallots until the vinaigrette is emulsified.
- Toss the greens with enough dressing to moisten and serve immediately.
CREAMY LEMON DRESSING
This tangy lemony dressing makes a creamy addition to salads or is great drizzled over grilled fish. Try it over a butter lettuce, grape tomatoes, and English cucumber salad. Try substituting plain Greek yogurt for the sour cream.
Provided by Ava Flavah!
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Sour Cream Dressing Recipes
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Combine lemon juice, lemon zest, garlic, Dijon mustard, salt, and pepper in a bowl. Slowly whisk olive oil into the lemon juice mixture until thickened. Whisk sour cream into the mixture. Transfer the dressing to a sealable container.
- Refrigerate 15 minutes to overnight.
Nutrition Facts : Calories 156.3 calories, Carbohydrate 2.3 g, Cholesterol 6.3 mg, Fat 16.5 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 3.7 g, Sodium 112.2 mg, Sugar 0.3 g
THE BEST LEMON VINAIGRETTE
This is one of my favorite salad dressings. It works for a simple salad or with crispy Parmesan chicken with a cool salad on top.
Provided by lukeder101
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 10m
Yield 8
Number Of Ingredients 8
Steps:
- Whisk red wine vinegar, Dijon mustard, oregano, garlic, salt, and black pepper together in a small bowl. Slowly stream olive oil into the vinegar mixture while whisking briskly. Beat lemon juice into the mixture.
- Pour dressing into a sealable jar or bottle, seal, and shake until emulsified.
Nutrition Facts : Calories 127.6 calories, Carbohydrate 1.9 g, Fat 13.5 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1.9 g, Sodium 214.2 mg, Sugar 0.1 g
CREAMY MEYER LEMON DRESSING
This delicate, lemony dressing is wonderful with most lettuces, both delicate and robust. I especially like it with endive. If you can find it, lemon-scented olive oil, sold in some gourmet shops, will add a delicious flavor.
Provided by Martha Rose Shulman
Categories easy, quick, weekday, condiments
Time 20m
Yield 1 1/3 cups
Number Of Ingredients 7
Steps:
- Soak the shallot in cold water for five minutes. Drain and dry on a doubled-over paper towel. Then combine with the salt and lemon juice in a small bowl. Let sit for 15 minutes. Add the pepper, then whisk in the olive oil and buttermilk or yogurt.
Nutrition Facts : @context http, Calories 450, UnsaturatedFat 40 grams, Carbohydrate 4 grams, Fat 49 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 7 grams, Sodium 145 milligrams, Sugar 2 grams
CREAMY LEMON VINAIGRETTE
Provided by Joni
Time 2m
Yield 4 Servings
Number Of Ingredients 7
Steps:
- This creamy lemon vinaigrette has 6 ingredients and some water to thin it out. Sweet white vinegar pairs so well with the tart lemon but any vinegar can be used to make this vinaigrette. You can substitute with plain white vinegar, apple cider vinegar or even champagne vinegar. For added sweetness add just a bit of sugar, honey or maple syrup. Though dijon is my personal favorite, any mustard that you like or have on hand will work! As this is a lemon forward dressing, I highly recommend going with the real thing - fresh lemons!
- To your food processor or blender, add all of the ingredients and blend until well combined. Taste and adjust seasoning by adding a bit more salt, pepper, and/or lemon juice if needed.
- It is best to store this vinaigrette in a jar that has an air-tight lid. Store the creamy lemon vinaigrette in the refrigerator for up to 2 weeks! As it sits, the oil will separate and harden a bit. Simply give the jar a shake to re-emulsify or pour it back into your blender for a quick blend.
LEMON HERB BUTTERMILK DRESSING
Never buy bottled dressing again, this creamy dressing is better than anything store bought.
Provided by Lisa Lotts
Categories Side Dish
Time 15m
Number Of Ingredients 11
Steps:
- Combine buttermilk and mayonnaise in a medium bowl. Whisk to combine.
- Stir in lemon zest and juice. Add garlic and herbs and stir to combine. Add salt and pepper.
- Chill one hour to thicken before serving.
Nutrition Facts : Calories 75 kcal, Carbohydrate 1 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 293 mg, ServingSize 1 serving
SOUTHERN BUTTERMILK SALAD DRESSING
This recipe comes from a spring holiday dinner party that Mark Bittman and Sam Sifton prepared in Charleston, S.C. They used this dressing on a blend of kale, mustard greens and collards for a springtime salad.
Provided by Mark Bittman And Sam Sifton
Categories easy, quick, salads and dressings
Time 10m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Combine everything but the buttermilk and seasoning and mix well. Whisk in the buttermilk until the dressing is smooth. Season to taste.
Nutrition Facts : @context http, Calories 70, UnsaturatedFat 5 grams, Carbohydrate 2 grams, Fat 6 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 132 milligrams, Sugar 2 grams, TransFat 0 grams
MESCLUN WITH CREAMY LEMON VINAIGRETTE
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the baby greens in a salad bowl. In a mini food processor, pulse together the shallot, mustard, vinegar, lemon juice, zest and cayenne. Add the olive oil and pulse again to combine. Add the sour cream and blend for 30 seconds until creamy. Taste and season with salt and pepper. Drizzle over the greens and toss to coat and serve.
LEMON BUTTERMILK ICE CREAM
Make and share this Lemon Buttermilk Ice Cream recipe from Food.com.
Provided by Punky Julster
Categories Frozen Desserts
Time 10m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Place sugar in a medium-size bowl.
- Grate the zest (colored part of the peel) of two to three lemons to produce 2 teaspoons of zest.
- Juice as many lemons as needed to get 1/2 cup lemon juice.
- Add zest and juice to sugar.
- Mix well.
- Add buttermilk and salt.
- Stir until sugar dissolves.
- Chill 4 hours or overnight.
- Freeze in an ice cream maker according to manufacturer's instructions.
Nutrition Facts : Calories 260.8, Fat 1.3, SaturatedFat 0.7, Cholesterol 4.9, Sodium 166.7, Carbohydrate 61.7, Fiber 1.8, Sugar 57.3, Protein 4.8
BUTTERMILK-HERB VINAIGRETTE
Use this delicious buttermilk-herb vinaigrette to dress your salad -- the recipe has been adapted from "Martha Stewart's Cooking School."
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes 1/2 cup
Number Of Ingredients 7
Steps:
- Whisk together buttermilk, vinegar, salt, and pepper in a bowl to combine. Slowly whisk in oil and herbs.
CREAMY LEMON-BUTTERMILK VINAIGRETTE
This citrus-based sauce adds low-sodium flavor to salads, chicken, or seafood.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 3/4 cup
Number Of Ingredients 5
Steps:
- Using the smallest holes of a box grater, remove zest from 1 lemon; set aside. Squeeze juice from both lemons, yielding 4 tablespoons. In a small bowl, whisk together buttermilk, yogurt, zest, juice, and shallot; season with salt and pepper. Store in an airtight container, refrigerated, up to 3 days.
Nutrition Facts : Calories 9 g, Protein 1 g, Sodium 11 g
CREAMY VINAIGRETTE DRESSING
I can't fully claim this recipe as my own since I found the original on Allrecipes. I did tweak it just a little based on my own preferences and what ingredients I had on hand. My husband, who I fear is going to turn into a bottle of Ranch dressing, loves this dressing almost as much. I use a microplane to grate the shallot and garlic, that way the dressing is nice and creamy without the need for a blender or food processor.
Provided by Cat Berner
Categories Salad Dressings
Time 10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients and whisk until well combined. The flavor improves if you refrigerate for a while before using.
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