CREAMY HERB DRESSING
This takes the basic ranch salad dressing one step further by incorporating a generous quantity of fresh herbs. Use a homemade mayonnaise if you like, but Hellmann's works quite well here.
Provided by Aliza Green
Yield Yields about 2 cups, enough for 12 portions of salad.
Number Of Ingredients 10
Steps:
- In a food processor, combine the dill, parsley, thyme, and chives with the mayonnaise; process until the herbs are chopped. With the motor running, slowly pour in the buttermilk and then add the vinegar, salt, pepper, and hot sauce. Taste and adjust seasoning. Pour into a bottle or jar and refrigerate for up to 2 weeks.
Nutrition Facts : Calories 110 kcal, Fat 100 kcal, SaturatedFat 2 g, TransFat 11 g, Carbohydrate 1 g, Protein 1 g, Cholesterol 1 mg, Sodium 170 mg, UnsaturatedFat 9 g
FRESH ITALIAN HERB DRESSING
I started with a recipe from Martha Stewart Living magazine, then added more herbs, vidalia onion, and Parmesan cheese. This is wonderful!
Provided by Sharon123
Categories Salad Dressings
Time 15m
Yield 1 1/2 Cups, 12 serving(s)
Number Of Ingredients 18
Steps:
- Whisk garlic, sugar, mustard, grated onion, salt and pepper, red pepper flakes, vinegars, and lemon juice in a medium bowl.
- Whisk together oils; add to vinegar mixture in a slow, steady stream, whisking until emulsified.
- Whisk in herbs, celery seeds, and Parmesan cheese.
- season with extra salt and pepper.
- Refrigerate in an airtight container up to 1 week. Enjoy!
FRESH HERB DRESSING
Make and share this Fresh Herb Dressing recipe from Food.com.
Provided by Alia55
Categories Salad Dressings
Time 5m
Yield 2 1/2 cups
Number Of Ingredients 9
Steps:
- Process all ingredients in the processor.
Nutrition Facts : Calories 1545.6, Fat 172.9, SaturatedFat 23.9, Sodium 703.8, Carbohydrate 5, Fiber 0.8, Sugar 0.6, Protein 0.6
GREEK YOGURT HERB DRESSING
This fresh and tangy salad dressing is low in calories (just 60 per serving) and in fat (5 grams per serving). It also does double duty-it's great as a dip with vegetable crudites.
Provided by Food Network Kitchen
Categories condiment
Time 45m
Yield 1 1/4 cups
Number Of Ingredients 7
Steps:
- Combine the yogurt, 2 tablespoons water, rice vinegar, olive oil, chives, parsley, garlic and 1/2 teaspoon each salt and pepper in a blender or food processor and blend until smooth. Cover and chill for 30 minutes before serving. The dressing will keep, refrigerated, for up to 3 days.
Nutrition Facts : Calories 60, Fat 5 grams, SaturatedFat 1 grams, Sodium 170 milligrams, Carbohydrate 3 grams, Protein 3 grams, Sugar 1 grams
HERB AND GARLIC DRESSING
I found this years ago in a recipe book made by a local church auxiliary. I make it and use it as a dressing for pasta salad or tomato and cucumber Greek salad. I usually mix a day ahead and the flavors taste 100 times better!
Provided by Ellaellaola
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 10m
Yield 4
Number Of Ingredients 10
Steps:
- Whisk vegetable oil, vinegar, sugar, salt, parsley, garlic, basil, celery seed, marjoram, and black pepper together in a bowl.
Nutrition Facts : Calories 257 calories, Carbohydrate 3.3 g, Fat 27.6 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 3.6 g, Sodium 291.7 mg, Sugar 2.1 g
SLICED TOMATOES WITH FRESH HERB DRESSING
Enjoy this easy and delicious summer garden treat with no cooking involved! I serve this at church dinners and never have enough. If you can make this a few hours in advance, the flavors become even better.
Provided by MOMAZIRLOTT
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 1h10m
Yield 8
Number Of Ingredients 9
Steps:
- Arrange the tomato slices in a shallow casserole dish. Whisk together the olive oil, thyme, oregano, parsley, chives, and garlic in a small bowl. Add salt and pepper to taste. Pour herb mixture over the tomatoes, covering evenly. Top with Parmesan cheese. Cover, and refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 94.8 calories, Carbohydrate 4.8 g, Cholesterol 2.8 mg, Fat 7.9 g, Fiber 1.3 g, Protein 2.3 g, SaturatedFat 1.5 g, Sodium 53.5 mg, Sugar 2.5 g
RANCH DRESSING WITH FRESH HERBS
Although the original ranch dressing was made with ingredients like garlic powder and dried dill, fresh herbs and real garlic give this dressing a much brighter taste - and a pretty pale green color. This dressing is adapted from the restaurant Emily in Brooklyn, N.Y., one of the first pizzerias in New York City to serve ranch dressing. It's still a controversial combination in Brooklyn, but the chef Matt Hyland's dressing is uncontroversially delicious.
Provided by Julia Moskin
Categories dips and spreads, salads and dressings
Time 15m
Yield About 1 1/3 cups
Number Of Ingredients 7
Steps:
- In a food processor or blender, process the buttermilk, garlic, pepper, chives and mint together until the herbs are minced and the mixture turns pale green. Add the mayonnaise and process just until smooth. If desired, thin with additional buttermilk to get the consistency you want. Taste and add salt if needed.
- Serve immediately or refrigerate, covered, up to 3 days.
Nutrition Facts : @context http, Calories 154, UnsaturatedFat 14 grams, Carbohydrate 1 gram, Fat 17 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 3 grams, Sodium 136 milligrams, Sugar 0 grams
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3 FIVE-MINUTE FRESH HERB SALAD DRESSINGS - LIVE SIMPLY
From livesimply.me
5/5 (5)Total Time 10 minsCategory SaladCalories 3346 per serving
- Add all the ingredients to the bowl of a food processor. Pulse the ingredients for 1 minute. Store in the fridge for up to 2 weeks.This dressing is also a great marinade for chicken or kebabs.
- Add all the ingredients to the bowl of a food processor. Pulse the ingredients for 1 minute until the dressing is creamy and the herbs are finely chopped. Store in the fridge for up to 2 weeks.This dressing also makes a delicious a vegetable dip or topping for 20-Minute Fresh Salmon Burgers.
- Add all the ingredients to the bowl of a food processor. Pulse for 1 minute until the herbs are finely chopped. Store the dressing in the fridge for up to 2 weeks.
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