Creamy Lemon Chive Dressing Food
CREAMY LEMON-CHIVE DRESSING
This delicious Creamy lemon-chive dressing is courtesy of chef Patricia Wells' "Vegetable Harvest."
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 1 1/4 Cups
Number Of Ingredients 4
Steps:
- In a small jar, combine lemon juice and 1/2 teaspoon salt. Cover and shake until salt is dissolved. Add cream and chives; shake to blend. Season with salt. Store, covered and refrigerated, up to 1 week. Shake to blend before using.
CREAMY CHIVE DRESSING CAFE FOR ALL-SEASONS
This recipe, from the April 1994 issue of Gourmet Magazine is a response to a request in the "You Asked for It" column for a salad dressing served at Cafe for All-Seasons in San Francisco, California.
Provided by Chef Regina V. Smith
Categories Salad Dressings
Time 10m
Yield 1 3/4 cups
Number Of Ingredients 9
Steps:
- In a bowl, whisk together buttermilk, lemon juice, cider, sour cream mayonnaise, salt, pepper, and cayenne until smooth and stir in chives.
Nutrition Facts : Calories 565.3, Fat 50.4, SaturatedFat 20.7, Cholesterol 76.7, Sodium 2578.2, Carbohydrate 25.2, Fiber 0.7, Sugar 6.4, Protein 6.4
LEMON CHIVE DRESSING
It's hard to find a dressing as quick and tasty as this one from Clara Coulston in Washington Court House, Ohio.
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 1/4 cup.
Number Of Ingredients 7
Steps:
- In a jar with a tight-fitting lid, combine the first six ingredients; shake well. Serve over salad greens. Refrigerate leftover dressing.
Nutrition Facts : Calories 17 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 90mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
ZUCCHINI SPAGHETTI WITH CREAMY LEMON-CHIVE DRESSING
This delicious recipe is from chef Patricia Wells's "Vegetable Harvest."
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 4
Steps:
- Using the julienne blade of a mandoline, slice zucchini into long, thin strips. Transfer zucchini to a colander set over a mixing bowl. Toss zucchini with salt. Let stand 15 minutes at room temperature.
- Gently squeeze zucchini to extract excess water. Transfer to a bowl and toss with just enough dressing to evenly coat the zucchini. Season with fleur de sel and serve.
CARROT SALAD WITH CREAMY LEMON, YOGURT, AND CHIVE DRESSING
Provided by Molly Stevens
Categories Salad Side No-Cook Vegetarian Quick & Easy Low Cal Lunch Lemon Carrot Spring Summer Low Cholesterol Party Potluck Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Whisk lemon juice and honey in medium bowl. Gradually whisk in oil, then yogurt. Mix in carrots and chives. Season with salt and pepper. DO AHEAD: Can be made 6 hours ahead. Cover and chill. Stir before serving.
- Sprinkle almonds over salad; serve.
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