Lemon Dill Salad Dressing Food

PASTA SALAD WITH POACHED SHRIMP AND LEMON-DILL DRESSING

Steps:

• In a large bowl, whisk together the juice of 3 lemons, the honey and chopped dill. Slowly whisk in the olive oil until the dressing is emulsified. Season with salt and pepper. Reserve.
• Bring a large stockpot of water to a boil. Add the juice of the remaining 2 lemons, the dill stems and 1/2 cup salt. Add the shrimp and cook until opaque and cooked through, 3 to 4 minutes. Remove the shrimp using a slotted spoon and add to the dressing. Toss to coat.
• Bring the poaching liquid back up to a boil. Drop the pasta and cook until al dente, 9 to 10 minutes. Drain the pasta and run it under cold water until the pasta is cooled. Remove the dill stems.
• Add the pasta, grape tomatoes and cucumbers to the bowl with the shrimp and toss to combine. Season with salt and pepper.

LEMON CHICKEN SALAD

Steps:

• Place Dressing ingredients in a jar. Shake well.
• Place chicken in a bowl. Add 2 tbsp Dressing, 1 tbsp extra lemon juice, plus a pinch of salt and pepper. Mix well. Marinate minimum 20 minutes up to 24 hours.
• Heat oil in a non stick skillet over medium high heat (or use bacon fat if you use bacon in this!). Add chicken and cook. Halved breasts: 2 minutes each side. Thigh: 4 minutes each side.
• Transfer to plate, cover loosely with foil for 3 minutes. Slice.
• Add dill into remaining dressing. Shake.
• Place remaining salad ingredients in a bowl. Top with chicken.
• Drizzle dressing all over. Crumble over bacon if using. Serve immediately!

MALAGUENA LEMON AND DILL VINAIGRETTE

Steps:

• Stir vinegar and mustard together in a small bowl until smooth. Stir dill, garlic, and lemon juice into the vinegar mixture. Slowly stream olive oil into the mixture while whisking continuously; keep beating until the dressing is creamy and smooth. Season with salt and pepper.

LEMON DILL SALAD DRESSING

Steps:

• In a medium bowl, whisk together the mayonnaise, lemon juice, dill and buttermilk. Chill until serving.

SPRING RICE SALAD WITH LEMON-DILL DRESSING

Steps:

• Prepare rice according to package directions using stock instead of water and omitting salt and butter. Set aside when done.
• Meanwhile, chop vegetables and bring saucepan 3/4 full of water to boil. Add green beans and snow peas and blanch for about 4-5 minutes or until desired tenderness. Remove with slotted spoon and let cool.
• Add asparagus to reserved water in saucepan and simmer until tender, about 10 minutes or until desired tenderness. Drain and let cool with other vegetables.
• In large bowl wisk together lemon juice, olive oil, dill, garlic, salt and pepper.
• Add rice and vegetables and toss.
• Garnish with dill sprigs and lemon wedges if desired.

LEMON GARLIC SALAD DRESSING (WITH VARIATIONS)

Steps:

• Gather the ingredients.
• Peel and mince the garlic (you can use a garlic press if you like; presses tend to bring out the bitterness in garlic, but some people don't seem to notice it).
• If you're making a salad in the next few hours, put the garlic in a large salad bowl. (If you're making the dressing ahead of time, put the garlic in a sealable jar.)
• Add the lemon juice, lemon zest, salt, pepper, and mustard. Whisk to combine everything (or seal and shake the jar).
• Whisk in the olive oil (or, again, seal the jar and shake it vigorously).
• Taste and adjust salt and pepper to taste. If the dressing is too zingy for you, feel free to add more olive oil to soften the flavor. A bit more salt will help temper​ the acid kick, too.
• Use the vinaigrette-style dressing immediately. If you've made the dressing in the salad bowl, just add the greens to that big bowl and toss.

LEMON DILL DRESSING

Steps:

• Mix all ingredients together and voila!

LEMON PARSLEY SALAD DRESSING

Steps:

• Gather the ingredients.
• If you have some preserved lemons on hand, take 1/4 of one, rinse off the pulp, and mince the peel.
• Whisk all ingredients together in a small bowl or put them in a jar and shake to blend. Taste and adjust salt and pepper to taste. If the dressing is too zingy for you, feel free to add more olive oil to soften the flavor. A bit more salt will help temper the acid, too.
• Use immediately or store, covered and chilled, for up to one week.

CHOPPED SALAD WITH LEMON AND DILL

Steps:

• In a large bowl toss together the romaine, radicchio, and scallions. In a small bowl, whisk together the olive oil, lemon juice, dill, salt and pepper, to taste. Pour the dressing onto the salad and toss.