Greek Salad Dressing Like Paneras Food
GREEK SALAD
Try Ina Garten's fresh Greek Salad recipe from Barefoot Contessa on Food Network for a colorful veggie dish that's studded with salty olives and feta cheese.
Provided by Ina Garten
Categories appetizer
Time 50m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Place the cucumber, peppers, tomatoes and red onion in a large bowl.
- For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.
GREEK SALAD DRESSING
A delicious dressing served over Greek Salad or over pasta. A very versatile dressing! A good marinade, too. Dressing is meant to be a little tart with a good olive oil flavor.
Provided by BeachGirl
Categories Salad Dressings
Time 10m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients together and shake well to mix.
- Update 6/23/10: For a creamier dressing, add all ingredients except oil to a blender. Pulse several times to mix ingredients. With blender running on high, slowly pour oil into blender until mixture is creamy. Refrigerate.
Nutrition Facts : Calories 249.4, Fat 27.1, SaturatedFat 3.7, Sodium 23.6, Carbohydrate 1.7, Fiber 0.1, Sugar 0.7, Protein 0.2
COPYCAT PANERA GREEK SALAD & DRESSING
Panera might be known for bread but I love their salads!!!! This Copycat Panera Greek Salad (with dressing!) recipe is a classic and so delicious - their Greek dressing is also super simple to make! It's under 300 calories and ready in 15 minutes!
Provided by FoodHussy
Time 15m
Number Of Ingredients 14
Steps:
- For Dressing: Mix together all ingredients in mason jar, cover and shake
- For Salad: Combine ingredients, layering as you go and top with dressing
Nutrition Facts : ServingSize 1 salad, Calories 286 kcal, Carbohydrate 13 g, Protein 7 g, Fat 23.6 g, SaturatedFat 7.8 g, Cholesterol 33 mg, Sodium 1375 mg, Fiber 2.6 g, Sugar 4.9 g
CREAMY SALAD DRESSING WITH SOUR CREAM
Steps:
- Gather the ingredients.
- Whisk together the salt, pepper, paprika, sugar, garlic powder, oil, and vinegar until sugar is dissolved.
- Add sour cream and whisk the mixture briskly to combine.
- Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 121 kcal, Carbohydrate 1 g, Cholesterol 8 mg, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, Sodium 83 mg, Sugar 1 g, Fat 13 g, ServingSize 1/2 cup dressing (4 servings), UnsaturatedFat 0 g
GREEK SALAD
A Greek Salad is a terrific accompaniment for kebabs.
Categories Salad Leafy Green Olive Tomato Feta Cucumber Summer Bon Appétit
Yield Makes about 4 1/2 cups
Number Of Ingredients 10
Steps:
- Toss first 9 ingredients in medium bowl to blend. Gently mix in cheese. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)
THE ULTIMATE GREEK SALAD
This is the most delicious salad - fresh and wonderful-tasting. FYI, lettuce can very much be a part of any greek salad - if you want it to. We like lettuce in my family and I often add it. It would not be 'authentic' in a Horiatiki (village) salad, but who cares?
Provided by evelynathens
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Whisk dressing ingredients together until blended.
- Season to taste.
- Drain onion from ice water and pat dry with paper towels.
- Combine all salad ingredients, except cheese, in large bowl.
- Toss with dressing.
- Sprinkle cheese over and serve.
CREAMY GREEK SALAD DRESSING
Greek salads are usually only dressed with olive oil and maybe lemon juice or red-wine vinegar. But this dressing is made of 'Greek' ingredients so, it's my Greek Dressing.
Provided by evelynathens
Categories Salad Dressings
Time 5m
Yield 2 cups
Number Of Ingredients 9
Steps:
- In a blender or food processor, whirl all the ingredients except the buttermilk for one minute.
- With the blender running, slowly pour in the buttermilk and blend until thick and creamy (turn off the blender as soon as the dressing thickens or it may curdle).
- Chill at least 1 hour so the flavours meld.
- Refrigerate, tightly covered.
- This makes nearly 2 cups of dressing and stays fresh for 3-4 days.
- If the dressing separates, just give it a whizz in the blender again.
GREEK SALAD DRESSING
This is a scaled down slightly different version of a recipe I found. I use it on normal green salads and pasta salads, my wife even mentioned using it on sub sandwiches.
Provided by Kenn Osborne
Categories Salad Dressings
Time 10m
Yield 1 bottle, 20-30 serving(s)
Number Of Ingredients 10
Steps:
- Simply pour all ingredients into a container (bottle is best).
- Shake vigorously until well mixed.
- Store tightly at room temperature.
Nutrition Facts : Calories 102.6, Fat 10.9, SaturatedFat 1.5, Sodium 234.7, Carbohydrate 0.9, Fiber 0.3, Protein 0.2
GREEK SALAD DRESSING
Homemade Greek salad dressing doesn't get much easier. If you don't have lemon juice on hand, replace it with additional vinegar. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 3/4 cup.
Number Of Ingredients 8
Steps:
- In a jar with a tight-fitting lid, combine all ingredients; shake well.
Nutrition Facts : Calories 163 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 217mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
PANERA BREAD GREEK SALAD DRESSING RECIPE - (4/5)
Provided by á-1012
Number Of Ingredients 9
Steps:
- Combine all ingredients except oil in a medium mixing bowl with a wire whisk. Once combined, slowly pour in olive oil while whisking to form an emulsion.
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- To make the dressing super smooth, pulse all of the dressing ingredients in a food processor/blender. You can also just whisk the ingredients together in a small bowl, but you will need to grate the garlic first.
- In a large bowl combine all of the ingredients for the salad besides the peppercinis and the dressing. Toss well. Garnish with pepperoncinis and more toppings if desired.
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- Whisk together the vinegar, garlic, lemon juice, Dijon, oregano, salt, and pepper. Using a microplane, finely grate the clove of garlic over vinegar mixture, whisk into mixture. Slowly whisk in olive oil until combined. Whisk or shake before serving.
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- In immersion blender cup, add in all the above ingredients. Immersion blend quickly up & down for 3 seconds. You will see it start to get a creamy color like above. You don't want to immersion blend too long, because you don't want the oregano flakes to be completely emulsified, but you want it to still incorporate to see that color change to a more "creamy" look.
- In a large frying pan add in 1/2 tbsp of butter and turn on medium heat. Wait for butter to start to melt then add in sliced almonds. Toast, while continue to move them around for 3-5 minutes, until they start to brown on both sides. You want them brown not dark to burnt. Then place off heat until ready to build salad!
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