CURRIED YOGURT DRESSING
Make and share this Curried Yogurt Dressing recipe from Food.com.
Provided by PalatablePastime
Categories Salad Dressings
Time 10m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Whisk together all ingredients until combined.
- Serve chilled.
- Serve on salads, vegetables, fruit, etc.
Nutrition Facts : Calories 777.7, Fat 53.5, SaturatedFat 8, Cholesterol 43.2, Sodium 1269.3, Carbohydrate 71, Fiber 2.3, Sugar 37.5, Protein 9.6
SPICY CUCUMBERS WITH YOGURT, LEMON AND HERBS
This recipe brings together two contrasting components to create a bright summer dish. A simple yogurt sauce is dressed up with herbs and zest, then topped with cucumbers that have marinated in a spicy oil. Coriander, cumin and red-pepper flakes bloom in a neutral oil, and the cucumbers take on the flavors as they sit. For the yogurt, a variety of garden fresh herbs work well, but dill and mint are crucial. Both the yogurt and the cucumbers can be prepared up to a day in advance and kept refrigerated until serving. When you're ready, spread the yogurt sauce in a wide bowl or plate. Spoon the cucumbers on top evenly so each each bite gets a little yogurt and a little cucumber: One will temper the spiciness of the other. Save a handful of the herbs for a fresh garnish.
Provided by Yewande Komolafe
Categories easy, salads and dressings, vegetables, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Toss the cucumber pieces with 1 teaspoon salt and set in a colander in the sink to drain.
- In a small pot, heat the oil over medium heat. Add the coriander and cumin, and toast until fragrant, stirring to avoid scorching, about 1 minute. Remove oil from heat, add red-pepper flakes and allow to cool.
- In a medium bowl, toss the salted cucumber pieces with the scallions, spiced oil and apple cider vinegar. Allow to marinate in the refrigerator for 15 minutes or overnight while you prepare the yogurt.
- In a small bowl, combine the yogurt, half of the herbs (mint, dill and parsley), zest and juice of the lemon and the olive oil. Stir to incorporate, and season to taste with salt and pepper.
- Spread the yogurt mixture on a plate or the bottom of a shallow bowl. Using a slotted spoon to drain the cucumbers and scallions of excess liquid, evenly place the cucumbers and scallions on top of the yogurt. Finish with the remaining chopped herbs and pine nuts (if using), and serve immediately.
LEMONY YOGURT SAUCE
Grating the garlic with a Microplane instead of finely chopping reduces it to a pulp so it can dissolve into sauces like this one.
Provided by Anna Stockwell
Categories Bon Appétit Sauce Condiment Condiment/Spread Yogurt Lemon Garlic
Yield Makes about 2 cups
Number Of Ingredients 5
Steps:
- Whisk lemon juice, garlic, salt, and pepper into yogurt in a medium bowl to evenly distribute.
- Do Ahead
- Sauce can be made 1 day ahead. Cover and chill.
HERBY YOGURT DRESSING
Simply blitz this creamy dressing in a blender for a cooling, flavourful accompaniment to lamb or serve it as a dip
Provided by Miriam Nice
Categories Condiment
Time 5m
Number Of Ingredients 5
Steps:
- Blitz all the ingredients in a blender or food processor until smooth. Season, then chill until needed. Can be done a day ahead.
Nutrition Facts : Calories 74 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 2 grams protein
YOGURT AND LEMON DRESSING
Provided by Patricia Wells
Categories Condiment/Spread Sauce No-Cook Quick & Easy Yogurt Salad Dressing Lemon Lemon Juice
Yield About 3/4 cup
Number Of Ingredients 4
Steps:
- In the jar, combine the yogurt, lemon juice, and salt. Cover with the lid and shake to blend. Taste for seasoning. The dressing can be used immediately. (Store the dressing in the refrigerator for up to 1 week. Shake to blend again before using.)
LEMONY CURRIED YOGURT CUCUMBER AND GINGER DRESSING
This recipe comes from the LCBO. It is a creamy but light low fat dressing perfect for potato or chicken salads, it is also great spooned over grilled lamb chops.The curry paste cannot be substituted for curry powder
Provided by Deantini
Categories Weeknight
Time 10m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 13
Steps:
- In food processor or blender combine all ingredients except oil. Pulse until well blended.
- Add oil in a steady slow drizzle while blending.
- If you find the consistency to thick you can thin with a bit of water.
Nutrition Facts : Calories 120, Fat 9.7, SaturatedFat 1.6, Cholesterol 1.8, Sodium 169.4, Carbohydrate 7, Fiber 0.7, Sugar 3.3, Protein 2.4
CHARRED GREEN BEANS AND LEMONY YOGURT
Everyone needs a simple summer side dish formula and this one is very adaptable. Broil or grill a pile of bright, snappy green beans until just charred but still crisp-tender, then set over a bed of well-seasoned lemony yogurt. Top with a flurry of herbs plus a squeeze of lemon juice and you have the foundation for endless summer lunches and dinners. This recipe is equally delicious with broccoli florets, small peppers, sliced eggplant or halved carrots. You can char the green beans under your broiler or on a grill, but make sure to use a basket if you are grilling, otherwise the beans may fall through the grates. Serve the veggies and yogurt with a quickly grilled protein, like chicken, tofu, or shrimp, or simply with bread.
Provided by Yossy Arefi
Categories dinner, easy, lunch, quick, weeknight, vegetables, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat your broiler with a rack set 6 inches below the heat source.
- On a large rimmed baking sheet, toss the green beans with the oil; season with salt and pepper.
- Broil the green beans until bright green and charred in spots, about 5 minutes. Let cool slightly while you prepare the yogurt. (Alternately, you can grill the beans over medium-high in a grill basket until lightly charred, about 5 minutes.)
- While the beans are cooling, add the yogurt to a medium bowl. Zest the lemon into the yogurt, then juice half the lemon over the top. Cut the remaining lemon half into 4 wedges; set aside. Add the red-pepper flakes to the yogurt, season with salt and pepper, then stir to combine.
- Spoon the yogurt onto a large platter, then top with the green beans and mint. Season with more salt and pepper, if necessary, and serve with the lemon wedges.
Nutrition Facts : @context http, Calories 172, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 10 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 600 milligrams, Sugar 8 grams, TransFat 0 grams
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