Mâche Salad With Yogurt Dressing Food

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MâCHE SALAD WITH YOGURT DRESSING



Mâche Salad With Yogurt Dressing image

Mâche is a delicate green also known as lamb's lettuce, and it's now available in many Whole Foods stores and other supermarkets in the United States. It has a rich nutritional profile: It is very high in vitamin C, beta carotene, omega-3s and iron (it has even more than spinach). I love the contrast here between the mild, subtle mâche and the sharp, pungent garlic-spiked yogurt.

Provided by Martha Rose Shulman

Categories     easy, quick, salads and dressings

Time 10m

Yield Serves 4 as a side salad

Number Of Ingredients 10

1 4-ounce bag mâche about 5 cups, rinsed and spun dry
1 tablespoon fresh lemon juice
Salt
freshly ground pepper
2 tablespoons extra virgin olive oil
3 tablespoons thick Greek-style or drained yogurt
1 to 2 garlic cloves to taste, halved, green shoots removed
Optional: Halved cherry tomatoes
Optional: sliced roasted beets
Optional: chickpeas

Steps:

  • Place the mâche in a salad bowl. Whisk together the lemon juice, salt and pepper, and olive oil. Toss with the mâche.
  • Combine the garlic cloves with a generous pinch of salt in a mortar and pestle and mash to a paste. Stir in the yogurt. Add to the salad and toss. Top with any of the optional ingredients, and serve at once.

Nutrition Facts : @context http, Calories 78, UnsaturatedFat 6 grams, Carbohydrate 2 grams, Fat 8 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 124 milligrams, Sugar 1 gram

CUCUMBER-AND-MâCHE SALAD



Cucumber-and-Mâche Salad image

This delicate salad, from the chef Yotam Ottolenghi, is redolent with spring flavors. Do not dress it until just before it reaches the table, and if mâche is not available, try purslane.

Provided by Sam Sifton

Categories     salads and dressings, side dish

Time 15m

Yield Serves 6 to 8

Number Of Ingredients 11

1 1/2 tablespoons lemon juice
1 garlic clove, peeled and crushed
1 inch fresh ginger, peeled and grated
2 tablespoons plain, full-fat yogurt
Kosher salt to taste
10 baby cucumbers or 3 regular cucumbers, approximately 2 to 2 1/2 pounds
1 cup mâche leaves, or purslane
1/3 cup mint leaves
1/3 cup cilantro leaves
1 teaspoon nigella seeds
1 tablespoon extra-virgin olive oil

Steps:

  • For the dressing, whisk together the lemon juice, garlic, ginger and yogurt, along with a pinch of salt, and set aside.
  • Slice each cucumber in half lengthwise, and then into quarters. Slice each quarter on the diagonal in thin slices. Place in a large bowl along with the mâche, mint and cilantro. Just before serving, pour the dressing over the greens, and mix gently. Place the salad on a large platter, sprinkle with the nigella seeds and serve, with the oil drizzled on top.

Nutrition Facts : @context http, Calories 43, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 2 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 342 milligrams, Sugar 2 grams

YOGURT SALAD DRESSING



Yogurt Salad Dressing image

This is an Australian recipe for yogurt salad dressing. It can be used on potato salad, coleslaw or as a dressing on the side for grilled fish.

Provided by Buttercake

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Yogurt Dressing Recipes

Time 10m

Yield 8

Number Of Ingredients 5

1 (8 ounce) container plain low-fat yogurt
2 teaspoons lemon juice
1 teaspoon Dijon-style prepared mustard
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh chives

Steps:

  • In a small bowl, beat together yogurt and lemon juice until smooth. Stir in mustard, parsley, and chives. Refrigerate until ready to serve.

Nutrition Facts : Calories 19 calories, Carbohydrate 2.3 g, Cholesterol 1.7 mg, Fat 0.4 g, Protein 1.5 g, SaturatedFat 0.3 g, Sodium 35.6 mg, Sugar 2 g

SPINACH SALAD WITH CREAMY YOGURT DRESSING



Spinach Salad with Creamy Yogurt Dressing image

Provided by Food Network

Categories     appetizer

Time 45m

Yield 6 servings

Number Of Ingredients 19

2 red bell peppers, roasted, seeded, peeled and julienned
1 bunch oregano, leaves only, roughly chopped
1/2 cup green olives, pitted and roughly chopped
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 bunch spinach, stems removed, washed and dried
1/4 red cabbage, cored and finely shredded
3 Italian Roma tomatoes, cored, seeded julienned
1 small red onion, julienned
1 small jicama, peeled and julienned
2 pickling cucumbers, peeled and julienned
Creamy Yogurt Dressing, recipe follows
Juice of 1 lemon
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 to 2 garlic cloves, roughly chopped
1 cup plain yogurt (as pure as possible, without stabilizers, pectin, etc.)

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.

CHICKEN SALAD WITH MANGO-YOGURT DRESSING



Chicken Salad With Mango-Yogurt Dressing image

I often roast whole chickens or turkey breasts to use for our lunches (less expensive and healthier than deli meats) and am always on the lookout for new recipes for different sandwiches, wraps and salads. My husband and I tried this today for lunch and we both really liked it. The yogurt dressing was a nice change from the usual mayo-based dressing and will be great for those warm summer days. My husband and I love curry, so I used 1 1/2 teaspoons curry when I made this and may use 2 teaspoons next time. I used cashews, but think the pistachios will be good too. I think adding some diced Granny Smith apple or swapping dried cranberries for the raisins would be other good variations. This Indian-inspired recipe is adopted from a cookbook from Lorna Sass.

Provided by Phat and Sassy

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

4 cups diced cooked chicken
1 cup diced celery
1/3 cup raisins
1/2 cup pistachios or 1/2 cup chopped roasted cashews
1 cup whole milk or 1 cup low-fat plain yogurt
3 tablespoons sweet mango chutney (more to taste)
1 teaspoon curry powder (more to taste)
salt & freshly ground black pepper

Steps:

  • Toss the chicken and other salad ingredients in a large bowl or storage container. Blend the ingredients for the dressing. Pour dressing onto the chicken mixture and toss gently to coat. Adjust seasonings before serving.
  • Salad may be served immediately. I like to refrigerate for several hours first before serving to allow the flavors to come out.
  • Prep and cooking time doesn't include cooking time for the chicken and are estimations.

Nutrition Facts : Calories 397.3, Fat 18.3, SaturatedFat 4.5, Cholesterol 111.1, Sodium 151.3, Carbohydrate 17.7, Fiber 2.6, Sugar 12, Protein 40.8

LOADED SALAD WITH YOGURT DRESSING



Loaded Salad With Yogurt Dressing image

I adapted this from a salad recipe I received from the American Dairy Association. It's filling and nice for a light meal with a bowl of warm soup. I love that this salad is so flexible in allowing substitutions based on what you have on hand. Fat free and low fat dairy products have successfully been used in this. I try to avoid adding any additional salt to our meals, so you may want to sample the dressing before serving and see if you prefer to add some.

Provided by Starrynews

Categories     Salad Dressings

Time 15m

Yield 2 serving(s)

Number Of Ingredients 15

2 cups romaine lettuce, chopped
1/4 cup tomatoes, chopped
1/4 cup onion, chopped
1/4 cup cucumber, chopped
1/4 cup avocado, chopped
1 slice bacon or 1 slice veggie bacon, cooked and chopped
1 egg, hard boiled and chopped
2 tablespoons cheddar cheese, shredded
1/2 cup plain yogurt
1 tablespoon mayonnaise
1 tablespoon parsley, chopped
1 tablespoon chives, chopped
1 teaspoon lemon juice
1/2 teaspoon honey
ground pepper, to taste

Steps:

  • Top lettuce with the tomato, onion, cucumber, avocado, bacon, egg, and cheese.
  • Prepare yogurt dressing by combining all ingredients in a blender or food processor and pulsing until smooth.
  • Drizzle dressing over salad and toss to cover.

Nutrition Facts : Calories 207.5, Fat 14, SaturatedFat 5, Cholesterol 113, Sodium 201.6, Carbohydrate 13.1, Fiber 3, Sugar 7.3, Protein 9.1

MâCHE SALAD WITH CREOLE VINAIGRETTE



Mâche Salad with Creole Vinaigrette image

Mâche is sold in different ways - sometimes it comes in a package with soil plugs attached and sometimes you can find it loose, like mesclun. If you're buying it with plugs attached, you'll need 1 1/2 pounds; if you're buying it loose, you'll need 5 ounces.

Categories     Salad     Leafy Green     Brunch     Side     Fourth of July     Quick & Easy     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 servings

Number Of Ingredients 7

1 yolk from a large hard-boiled egg
2 3/4 teaspoons white-wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup olive oil
16 cups loosely packed mâche (lamb's lettuce; see above)

Steps:

  • Crumble yolk into a blender, then add vinegar, mustard, salt, and pepper and blend until combined well. With motor running, add oil in a slow stream, blending until combined well.
  • Toss mâche with vinaigrette just before serving.

MANGO SALAD WITH MINT YOGURT DRESSING



Mango Salad with Mint Yogurt Dressing image

An abundant planter full of mint inspired me to create this summery salad. The flavors pair together so well, and really let the freshness of the mint shine. -Natalie Klein, Albuquerque, New Mexico

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 8

3 medium mangoes, peeled and cut into 1/4-inch slices
3 medium Gala apples, cut into 1/4-inch slices
2 tablespoons lime juice, divided
1/2 cup plain yogurt
2 tablespoons honey
1 teaspoon minced fresh gingerroot
1/4 teaspoon salt
1/4 cup fresh mint leaves, thinly sliced

Steps:

  • In a large bowl combine the mangoes and apples. Drizzle with 1 tablespoon lime juice; toss to coat., In a small bowl, combine the yogurt, honey, ginger, salt and remaining lime juice. Stir into mango mixture. Sprinkle with mint and toss to coat. Refrigerate for at least 15 minutes before serving.

Nutrition Facts : Calories 105 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 84mg sodium, Carbohydrate 26g carbohydrate (22g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

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