HERB VINAIGRETTE
This lemon-and-herb vinaigrette gets a touch of sweetness from honey and works beautifully with almost any salad.
Provided by Food Network Kitchen
Time 5m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Whisk together the lemon juice, herbs, honey and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple of turns of freshly ground black pepper.
HERB VINAIGRETTE
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield About 1 cup
Number Of Ingredients 6
Steps:
- In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper. Gradually whisk in the oil. Whisk in the herbs. Use immediately or store, covered, in the refrigerator for 2 days.
HERB BUTTERMILK BISCUITS
Light and fluffy, melt-in-your-mouth goodness!
Provided by PrincessZelda
Categories Bread Quick Bread Recipes Biscuits
Time 28m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Whisk together the flour, baking powder, salt, sugar, thyme, savory, kelp, parsley, and basil in a large bowl.
- Cut in the butter with a knife or pastry blender until the mixture resembles coarse crumbs. Drizzle the buttermilk slowly over the flour mixture while tossing lightly with a fork, just until the flour mixture is moistened. Turn the dough out onto a floured board, and knead 4 to 5 times. Pat the dough into a circle, 3/4 inch thick, and cut biscuits with a 2 inch cookie cutter. Place biscuits 2 inches apart on a baking sheet.
- Bake in the preheated oven until golden brown, about 8 minutes. Serve warm.
Nutrition Facts : Calories 132.5 calories, Carbohydrate 18 g, Cholesterol 14.2 mg, Fat 5.5 g, Fiber 0.8 g, Protein 2.9 g, SaturatedFat 3.4 g, Sodium 160.2 mg, Sugar 1.3 g
HERBED VINAIGRETTE
This simple vinegar and oil dressing is seasoned with three herbs for robust flavor. "We like balsamic vinegar , so we often use it in place of wine vinegar as a nice change of pace," reports Mildred Sherrer of Bay City, Texas.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 1/2 cup.
Number Of Ingredients 6
Steps:
- In a jar with a tight-fitting lid, combine all ingredients; shake well. Serve over greens.
Nutrition Facts :
TOMATOES WITH BUTTERMILK VINAIGRETTE
We make the most of tomatoes when they are in season and plentiful, and I love an old-fashioned homemade dressing with summery taste. -Judith Foreman, Alexandria, Virginia
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, whisk the first 8 ingredients until blended. Refrigerate, covered, until serving., Just before serving, arrange tomatoes on a platter; drizzle with vinaigrette. Sprinkle with chives.
Nutrition Facts : Calories 79 calories, Fat 4g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 63mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
BUTTERMILK-HERB BISCUITS
Homemade herb biscuits, warm from the oven, are a favorite comfort food!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. In medium bowl, mix flour, baking powder, herbs, salt and baking soda. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in buttermilk until dough leaves side of bowl (dough will be soft and sticky).
- On lightly floured surface, lightly knead dough 10 times. Roll or pat dough about 1 inch thick. Cut with floured 2-inch cutter. On ungreased cookie sheet, place biscuits about 1 inch apart. Brush with butter.
- Bake 14 to 16 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.
Nutrition Facts : Calories 140, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Biscuit, Sodium 260 mg, Sugar 1 g, TransFat 1 g
BUTTERMILK HERB DRESSING
Provided by Julia Reed
Categories easy, condiments
Time 5m
Yield About 3 cups
Number Of Ingredients 13
Steps:
- Combine all ingredients in a bowl and mix well. Chill overnight to allow flavors to develop.
Nutrition Facts : @context http, Calories 307, UnsaturatedFat 17 grams, Carbohydrate 6 grams, Fat 29 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 11 grams, Sodium 365 milligrams, Sugar 5 grams
BUTTERMILK-HERB VINAIGRETTE
Use this delicious buttermilk-herb vinaigrette to dress your salad -- the recipe has been adapted from "Martha Stewart's Cooking School."
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes 1/2 cup
Number Of Ingredients 7
Steps:
- Whisk together buttermilk, vinegar, salt, and pepper in a bowl to combine. Slowly whisk in oil and herbs.
BUTTERMILK HERB VINAIGRETTE
Steps:
- Whisk together 1/4 cup buttermilk, 2 tablespoons whitewine vinegar, 1/2 teaspoon coarse salt, and 1/4 teaspoon freshly ground pepper in a bowl to combine, then slowly whisk in 2 tablespoons extra-virgin olive oil. Add 1/4 cup chopped fresh herbs, such as chives, tarragon, or dill, and 1/2 teaspoon chopped fresh herbs such as thyme, oregano, or marjoram
LEMON HERB VINAIGRETTE
Steps:
- In a medium bowl, combine lemon juice, mustard and shallots. Season with salt and pepper. Slowly add olive oil, whisking to emulsify. Stir in tarragon, parsley, basil, chives and capers. Season to taste with salt and pepper. Serve with poached bass.
Nutrition Facts : @context http, Calories 228, UnsaturatedFat 20 grams, Carbohydrate 4 grams, Fat 24 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 123 milligrams, Sugar 1 gram, TransFat 0 grams
BUTTERMILK-HERB DRESSING
Try this delicious dressing with Escarole Salad.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes enough for 1 serving
Number Of Ingredients 8
Steps:
- In a small bowl, whisk together buttermilk, lemon juice, lemon zest, parsley, chives, and tarragon. Slowly whisk in olive oil; season with salt and pepper.
FRESH BASIL VINAIGRETTE
There's nothing better than freshly made salad dressings. This one is from my favorite magazine, Cook's Illustrated. Note: Heating fresh herbs in olive oil creates an herb-infused oil that offers a good foundation for the dressing.
Provided by Galley Wench
Categories Salad Dressings
Time 15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat 1/4 cup oil with 1 cup basil in medium saucepan over medium heat until basil turns bright green and small bubbles appear, 2 to 3 minutes.
- Turn off heat and steep 5 minutes.
- Process shallot, garlic, vinegar, water, salt, pepper, and mustard in blender until garlic and shallot are finely chopped, about 15 seconds.
- With blender running, slowly add remaining oil and steeped basil oil and continue to process until dressing is smooth and emulsified, about 15 seconds.
- Pack remaining basil into blender and process until dressing is smooth, about 15 seconds.
- Dressing can be refrigerated in airtight container for up to 3 days.
Nutrition Facts : Calories 961, Fat 108.1, SaturatedFat 14.9, Sodium 162.5, Carbohydrate 1.1, Fiber 0.5, Sugar 0.1, Protein 0.4
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