Africanchoppedsaladwithyogurtandbrownbutter Recipes

CUCUMBER, YOGURT AND DILL SALAD

Cucumber, Yogurt and Dill Salad image

Provided by Michael Symon : Food Network

Time 2h20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 cucumbers, cut into 2-inch-long pieces
1 small red onion, sliced
Kosher salt and freshly cracked black pepper
1/2 cup sour cream
2 tablespoons white wine vinegar
1 tablespoon extra-virgin olive oil
2 teaspoons hot sauce
1 clove garlic, grated or minced
1/3 cup finely chopped fresh dill

Steps:

Quarter the cucumber pieces and place in a mixing bowl. Add the onions and season with salt. Mix to combine as you prepare the rest of the salad. This will start to draw out moisture, which will help thin out the dressing.
In a mixing bowl, whisk together the sour cream, vinegar, olive oil, hot sauce and garlic. Add the dill and season with salt and pepper. Pour over the cucumbers and onions and mix to combine. Let sit in the refrigerator for 2 hours. Serve!

ROASTED BROCCOLI SALAD WITH BACON DRESSING

Roasted Broccoli Salad with Bacon Dressing image

Provided by Kardea Brown

Categories side-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 8

Ingredients

6 cups broccoli florets, cut into 1-inch pieces (about 2 heads)
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
4 pieces thick-cut bacon, cut into small 1-inch strips
1/2 small red onion, diced (about 1/3 cup)
1/4 cup apple cider vinegar
2 tablespoons sugar
1/2 cup toasted walnuts, coarsely chopped

Steps:

Preheat the oven to 400 degrees F.
Toss the broccoli together with the oil and sprinkle generously with salt and pepper. Spread the broccoli in an evenly spaced single layer onto a baking sheet. Roast until the florets just begin to char and the stems have softened slightly, 15 to 20 minutes.
In the meantime, add the bacon to a small skillet over medium heat. Cook, stirring occasionally until the fat has rendered and the bacon is almost crispy, about 5 minutes. Add the onion to the skillet and cook until slightly softened, 2 to 3 minutes. Add the vinegar and sugar and stir until the sugar has dissolved, about 1 minute.
Add the roasted broccoli to a large bowl and pour the bacon dressing over the top along with the walnuts, tossing to coat. Serve warm or at room temperature.

CUCUMBER SALAD WITH YOGURT

Cucumber Salad with Yogurt image

This is my kids' favorite cucumber salad. Sometimes I add even more yogurt. They literally are slurping up the dressing. If I make it for adults, I add fresh dill but my kids sadly don't like anything green in their salads.

Provided by barbara

Time 10m

Yield 4

Number Of Ingredients 5

Ingredients

1 large English cucumber, peeled and thinly sliced
1 (5 ounce) container plain yogurt, or more to taste
2 teaspoons white sugar
1 tablespoon cider vinegar
½ teaspoon salt

Steps:

Combine cucumber, yogurt, sugar, vinegar, and salt in a bowl. Mix to combine. Taste and adjust seasoning to your liking.

Nutrition Facts : Calories 39.6 calories, Carbohydrate 6.4 g, Cholesterol 2.1 mg, Fat 0.7 g, Fiber 0.5 g, Protein 2.3 g, SaturatedFat 0.4 g, Sodium 317.1 mg, Sugar 4.6 g

AFRICAN CHOPPED SALAD WITH YOGURT AND BROWN BUTTER

African Chopped Salad With Yogurt and Brown Butter image

Make and share this African Chopped Salad With Yogurt and Brown Butter recipe from Food.com.

Provided by Debi9400

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 tablespoon lemon juice
1 small garlic clove, mashed to a paste
1/4 cup olive oil
2 tomatoes, cored, seeded and coarsely chopped
1/2 cucumber, peeled & seeded and diced into 1/2 inch pieces
1/4 cup red onion, finely diced
1/2 cup red bell pepper, diced
1/2 cup green bell pepper, diced
2 tablespoons fresh cilantro, finely chopped
2 tablespoons fresh parsley, finely chopped
salt, to taste
fresh ground pepper, to taste
1/4 cup plain yogurt
3 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes

Steps:

In a medium serving bowl, whisk the lemon juice and mashed garlic with the olive oil.
Add the tomatoes, cucumber, onion, bell peppers, cilantro and parsley.
Season the chopped salad with salt and pepper and toss.
Stir the yogurt and drizzle over the top.
In a small skillet, cook the butter over moderately high heat, swirling the pan until the butter is fragrant and just starts to turn brown; about 5 minutes. Immediately spoon the brown butter over the yogurt and sprinkle the crushed red peppers on top.
Serve immediately.

Nutrition Facts : Calories 237.6, Fat 22.9, SaturatedFat 7.7, Cholesterol 24.9, Sodium 15.1, Carbohydrate 8.2, Fiber 1.9, Sugar 4.8, Protein 2

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