Basilpeachsaladdressing Recipes

FRESH BASIL SALAD DRESSING

Fresh Basil Salad Dressing image

My sour cream and basil dressing has fancy bistro flavor. We serve it with salad; it's also a tasty addition to baked potatoes, bread salads and veggies. -Deborah Comeaux, Pocomoke City, Maryland

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2-1/2 cups.

Number Of Ingredients 8

Ingredients

1 cup packed fresh basil leaves
1 green onion, cut into large pieces
1 garlic clove, peeled and halved
1 cup mayonnaise
1 cup sour cream
1/4 cup lemon juice
1 teaspoon salt
1/2 teaspoon coarsely ground pepper

Steps:

Place the basil, onion and garlic in a food processor. Cover and process until finely chopped. Add the remaining ingredients; cover and process until blended. Cover and refrigerate until serving.

Nutrition Facts : Calories 104 calories, Fat 11g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 182mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

BASIL PEACH SALAD DRESSING.

Basil Peach Salad Dressing. image

In case you couldn't tell, our farmer's market has had some seriously amazing peaches the last few weeks, so I've been doing a lot of experimenting with them. I made a quick salad dressing for my husband and myself the other day that I really loved. On the flip side, he wasn't a huge fan, but he doesn't like peaches too much so I count my opinion for more and I posted it anyway. (just don't tell him I said that!)

Provided by kaze_no_sennyo

Categories Salad Dressings

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 peach
1 tablespoon extra virgin olive oil (I have some basil olive oil that worked well for this)
1/2 tablespoon basil (fresh chopped works best but dried will do)
2 tablespoons apple cider vinegar
1 teaspoon celery salt (to taste)
1 teaspoon honey (depending on how sweet the peach is you may not need this. I didn't use it when I made mine, but I k)
pepper

Steps:

Mix together all of the ingredients except the peach.
Peel the skin off the peach by putting it in boiling water for about 30 seconds, then dunk it in cool water.
Slice the fruit, and mash it together to make a kind of paste. If you want a less chunky texture you can do this in a food processor or blender. I just squished it with a fork.
Mix the vinaigrette mixture into the peach until well combined and use as a salad dressing. :).

FRESH BASIL DRESSING

Fresh Basil Dressing image

Provided by Food Network

Categories condiment

Time 10m

Yield 10 to 12 servings

Number Of Ingredients 7

Ingredients

1 cup loosely packed fresh basil leaves
6 tablespoons extra-virgin olive oil
2 tablespoons mayonnaise
2 tablespoons balsamic vinegar
1 1/2 tablespoons chopped shallot
3/4 teaspoon salt
Dash ground black pepper

Steps:

Blend the basil, oil, mayonnaise, vinegar, shallots, salt and pepper in a blender or food processor until smooth. Refrigerate until ready to use.

CREAMY BASIL SALAD DRESSING

Creamy Basil Salad Dressing image

This recipe comes from Gourmet Magazine, September 2002 and is a wonderful and fresh tasting dressing.

Provided by Juenessa

Categories Salad Dressings

Time 10m

Yield 1/2 cup

Number Of Ingredients 7

Ingredients

1 cup loosely packed fresh basil
1 1/2 tablespoons chopped shallots
2 tablespoons balsamic vinegar
3/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons mayonnaise
6 tablespoons extra virgin olive oil

Steps:

Blend all ingredients in a blender until smooth.
Gourmet Magazine's notes:
• Use dressing on mixed greens or sliced tomatoes or for chicken salad.
• Dressing keeps, covered and chilled, 1 day.

BASIL VINAIGRETTE DRESSING

Basil Vinaigrette Dressing image

Easy to make vinaigrette dressing especially good with summer salads.

Provided by NEERONDOGS

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

Time 10m

Yield 12

Number Of Ingredients 5

Ingredients

1 cup olive oil
⅓ cup apple cider vinegar
¼ cup honey
3 tablespoons chopped fresh basil
2 cloves garlic, minced

Steps:

In a bowl, whisk together the olive oil, apple cider vinegar, honey, basil, and garlic. Pour over or toss with your favorite salad to serve.

Nutrition Facts : Calories 182.9 calories, Carbohydrate 6.1 g, Fat 18 g, Protein 0.1 g, SaturatedFat 2.5 g, Sodium 1.1 mg, Sugar 5.8 g

B.L.T. SALAD WITH BASIL MAYO DRESSING

B.L.T. Salad with Basil Mayo Dressing image

Tangy, crunchy salad with all the things you love about the wonderful B.L.T. sandwich! You will make this again and again!

Provided by Kimber

Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

½ pound bacon
½ cup mayonnaise
2 tablespoons red wine vinegar
¼ cup finely chopped fresh basil
4 slices French bread, cut into 1/2 inch pieces
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon canola oil
1 pound romaine lettuce - rinsed, dried, and torn into bite-size pieces
1 pint cherry tomatoes, quartered

Steps:

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving 2 tablespoons of the drippings.
In a small bowl, whisk together the reserved bacon drippings, mayonnaise, vinegar and basil and let dressing stand, covered, at room temperature.
In a large skillet over medium heat, toss the bread pieces with the salt and pepper. Drizzle with the oil, continue tossing and cook over medium-low heat until golden brown.
In a large bowl mix together the romaine, tomatoes, bacon and croutons. Pour the dressing over the salad and toss well.

Nutrition Facts : Calories 439.8 calories, Carbohydrate 23.4 g, Cholesterol 30.8 mg, Fat 34.1 g, Fiber 4 g, Protein 12.2 g, SaturatedFat 6.3 g, Sodium 1343.5 mg, Sugar 2.3 g

LAYERED BASIL SALAD

Layered Basil Salad image

The basil in the dressing makes this salad stand out from the usual layered ones. The colorful ingredients look beautiful and taste wonderful together. It's especially impressive on a potluck buffet. -Marcy Cella, L'Anse, Michigan

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 12-14 servings.

Number Of Ingredients 16

Ingredients

4 cups torn assorted salad greens
4 medium carrots, julienned
1-1/2 cups cooked macaroni shells
2 cups frozen peas, thawed
1 medium red onion, diced
3/4 pound fully cooked ham, cubed
1/3 cup shredded Swiss cheese
1/3 cup shredded cheddar cheese
DRESSING:
1 cup mayonnaise
1/2 cup sour cream
2 teaspoons Dijon mustard
1-1/2 teaspoons chopped fresh basil or 1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
2 hard-boiled large eggs, cut into wedges, optional

Steps:

In a 3-1/2-qt. glass bowl, layer greens, carrots, macaroni, peas, onion, ham and cheeses. In a small bowl, combine the first six dressing ingredients; spread over salad. Garnish with eggs if desired. Cover and chill for several hours.

Nutrition Facts : Calories 224 calories, Fat 17g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 501mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.

ELLEN'S LEMON BASIL SALAD DRESSING

Ellen's Lemon Basil Salad Dressing image

Ellen Greenblatt, a friend who lives in Berkeley, Calif., shared this recipe with me. Toss a green salad with this dressing, and no additional herbs will be necessary. It is perfect for chicken salad or drizzled over a cooked chicken breast; use it over shrimp, salmon or sliced tomatoes. Ms. Greenblatt uses a mini food processor, but the dressing also can be made in a mortar and pestle. Try it on some of the salads in the Recipes for Health index.

Provided by Martha Rose Shulman

Categories condiments

Time 10m

Yield 1/2 cup

Number Of Ingredients 6

Ingredients

About 1/3 cup fresh basil leaves
2 tablespoons plus 1 teaspoon fresh lemon juice
Salt
lots of freshly ground black pepper
2 to 3 teaspoons mild honey (to taste)
6 tablespoons extra virgin olive oil

Steps:

Place the basil in the bowl of a mini food processor and pulse until finely chopped. Scrape down the sides of the bowl. Add the lemon juice, salt, pepper and honey, and pulse several times until combined. Scrape down the sides of the bowl, then add the olive oil and process until emulsified. Taste and adjust honey and salt. Serve right away to preserve the color.

Nutrition Facts : @context http, Calories 195, UnsaturatedFat 17 grams, Carbohydrate 4 grams, Fat 20 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 3 grams, Sodium 81 milligrams, Sugar 4 grams

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