Herbed Squash Salad With Yogurt Dressing Food

CREAMY HERB YOGURT SALAD DRESSING

Steps:

• Combine fresh herbs, plain yogurt, mayonnaise, mustard, lemon juice, honey, and garlic clove in a jar (if using an immersion blender) or the bowl of a food processor or blender.
• Blend until smooth. If the mixture is too thick to use as a salad dressing (thickness will vary depending on the type of yogurt used), add water a bit at a time and continue to blend until smooth and pourable.
• Taste the dressing and adjust if needed. Depending on the type of herbs you use, you may want to alter the flavors to add some sweetness from more honey or more sour flavor from lemon juice.
• Can be made up to 4 days ahead. Stir well before serving.

HERBED SUMMER SQUASH

Steps:

• Saute 1 1/2 pounds diced yellow squash in butter over medium-high heat, 1 minute. Add 1/2 cup chicken broth, 2 sprigs thyme, and salt to taste; bring to a simmer. Reduce the heat to medium low; partially cover and cook, stirring occasionally, until tender, about 8 minutes. Uncover; cook 2 more minutes. Stir in chopped parsley and salt and pepper to taste.

GREEK YOGURT HERB DRESSING

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.

QUICK YOGURT SRIRACHA DRESSING

Steps:

• Whisk together the yogurt, sriracha, honey and lime zest and juice in a small bowl. Season with salt and pepper.

YOGURT-HERB SALAD DRESSING

Steps:

• In a small bowl, whisk the yogurt, vinegars and honey. Stir in the remaining ingredients. Cover and refrigerate for at least 1 hour before serving.

SPICED SQUASH WITH YOGURT DRESSING

Steps:

• Preheat the oven to 425 degrees F. Toss the squash, 1 tablespoon olive oil, the allspice, cayenne, 1/2 teaspoon salt, and black pepper to taste in a shallow baking dish. Roast until tender, stirring once, 15 to 20 minutes. Let cool slightly.
• Whisk the yogurt, lime juice, 1 tablespoon water, the remaining 1 tablespoon olive oil and a pinch of salt in a bowl. Transfer the squash to a serving dish and drizzle with the yogurt dressing. Sprinkle with the pomegranate seeds and cilantro. Season with salt.

HERBED SQUASH SALAD WITH YOGURT DRESSING

Steps:

• In a medium bowl, combine squash, red onion, olive oil, lemon juice,Greek yogurt, parsley, and mint. Season with salt and pepper and serve.

SPINACH SALAD WITH CREAMY YOGURT DRESSING

Steps:

• Mix together the red pepper strips, oregano, olives, olive oil, salt and pepper in a small bowl and reserve.
• For the salad, tear the spinach leaves into bite-sized pieces. Place in a large bowl with the cabbage, tomatoes, red onion, jicama and cucumbers and toss well. Top with dressing and serve.
• For the dressing, combine the lemon juice, olive oil, salt, pepper and garlic in a blender and puree until smooth. Add the yogurt and blend briefly to combine.
• To serve, pour the yogurt dressing over the salad and toss to coat evenly. Divide and place on 6 serving plates. Top each with a large spoonful of the red pepper garnish.

SUMMER SQUASH SALAD

Steps:

• In a large bowl, toss the zucchini, squash and radishes. In a small bowl, whisk the remaining ingredients. Pour over vegetables. Cover and refrigerate for at least 2 hours. If desired, top with additional snipped fresh parsley.

HERBY YOGURT DRESSING

Steps:

• Blitz all the ingredients in a blender or food processor until smooth. Season, then chill until needed. Can be done a day ahead.