CREAMY GREEK SALAD DRESSING
Greek salads are usually only dressed with olive oil and maybe lemon juice or red-wine vinegar. But this dressing is made of 'Greek' ingredients so, it's my Greek Dressing.
Provided by evelynathens
Categories Salad Dressings
Time 5m
Yield 2 cups
Number Of Ingredients 9
Steps:
- In a blender or food processor, whirl all the ingredients except the buttermilk for one minute.
- With the blender running, slowly pour in the buttermilk and blend until thick and creamy (turn off the blender as soon as the dressing thickens or it may curdle).
- Chill at least 1 hour so the flavours meld.
- Refrigerate, tightly covered.
- This makes nearly 2 cups of dressing and stays fresh for 3-4 days.
- If the dressing separates, just give it a whizz in the blender again.
CREAMY GREEK DRESSING
Greek and feta salad dressing. Keep chilled. Lasts 2 weeks.
Provided by Shamash
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 20m
Yield 188
Number Of Ingredients 9
Steps:
- Place feta cheese, cucumbers, green bell pepper, red onion, olives, oregano, basil, and black pepper in a food processor. Puree until smooth. Stir mixture into the ranch dressing in a large bowl. Cover and refrigerate until ready to use.
Nutrition Facts : Calories 118.2 calories, Carbohydrate 1.5 g, Cholesterol 10.3 mg, Fat 12 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 2.4 g, Sodium 267.2 mg, Sugar 1.1 g
CREAMY SHRIMP AND DILL SALAD
Provided by Sunny Anderson
Time 35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- To cook the shrimp: Fill a large bowl with water and add plenty of ice. Set aside. Fill a large pot halfway with water. Add the 1/4 cup dill, the garlic, a nice pinch of salt, and a few grinds of black pepper. Bring to a boil and simmer until the pot is fragrant, about 5 minutes. Add the shrimp and remove the pot from the heat. Stir, allowing the shrimp to cook until pink and opaque, 2 to 3 minutes. Drain the pot in a colander and pour the shrimp into the ice bath to cool.
- To make the salad: In a large bowl, combine the dill, grated garlic, mayonnaise, sour cream, yogurt, cucumber, onion, lemon zest, and sugar. Taste, and then season with a pinch of salt and a few grinds of black pepper. Remove the shrimp from the ice bath, dry gently with a paper towel, and coarsely chop. Stir them into the dressing until combined.
- Tear the first few layers from the center of each iceberg wedge (creating a "bowl" in the wedge) and put them on individual salad plates. Divide the shrimp salad among each plate, filling the lettuce "bowl" and letting the salad spill over onto the wedge. Garnish with chopped dill. Serve cold or at room temperature.
GREEK SHRIMP SALAD
Steps:
- In a medium bowl, whisk together the first 6 ingredients until well blended. Season with cayenne, salt, and pepper to taste. Refrigerate in a covered container. When ready to use, whisk again.
- In a large mixing bowl, combine the romaine, baby lettuces, bell peppers, onions, olives, cucumber, tomatoes, cheeses, and Greek Salad Dressing. Toss until blended. Season with salt and pepper. Divide and mound onto 4 chilled salad plates.
- In a medium bowl, toss together the shrimp and Shrimp Dressing. Arrange 8 shrimp halves over and around salad mound. Top with pine nuts and garnish with dill sprigs.
- In a 10-inch skillet or saute pan, heat the oil. Add the onion and cook over medium heat, stirring frequently, until lightly browned, about 15 minutes. Add the vinegar and cook 1 minute longer. Season with salt and pepper, to taste.
- Cool the onion and transfer to a covered container. Refrigerate and use as needed.
- In a medium bowl, whisk together the dill, parsley, thyme, yogurt, garlic, mustard, vinegar, lemon juice, salt, and pepper. Slowly whisk in the oil, and when emulsified, season with sugar to taste.
- Refrigerate in a covered container. When ready to use, whisk again.
GREEN SALAD WITH SHRIMP AND WINE VINAIGRETTE
This veggie and seafood salad is light and versatile-you can use whatever vegetables you prefer. —Cecilia Flowers, Nashville, North Carolina
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 5 servings.
Number Of Ingredients 16
Steps:
- With a sharp knife, level the bottom of each artichoke and cut 1 in. from the top. With kitchen scissors, snip off tips of outer leaves. Place in a steamer baske in a large saucepan over 1 in. of water. Bring to a boil; cover and steam until leaves near the center pull out easily, 20-25 minutes. Add the asparagus, cauliflower and broccoli ; cover and cook until crisp-tender, 3-4 minutes. Drain. With a spoon, carefully remove and discard the fuzzy centers of the artichokes. Thinly slice artichoke hearts., Meanwhile, in a small saucepan, combine wine and 1 shallot. Bring to a boil; cook until liquid is reduced to about 2 tablespoons. In a small bowl, whisk the oil, vinegar, wine mixture, mustard, salt, pepper and remaining shallot; set aside., Place salad greens and watercress on a large platter. Top with the cooked vegetables, shrimp, fennel, red pepper and artichoke slices. Drizzle with dressing and sprinkle with reserved fennel fronds.
Nutrition Facts : Calories 277 calories, Fat 12g fat (2g saturated fat), Cholesterol 79mg cholesterol, Sodium 446mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 11g fiber), Protein 19g protein. Diabetic Exchanges
CREAMY GREEK DRESSING
A recipe from The Best 30-minute Recipe of Cook's Illustrated. The flavor in this dressing work especially well with a leafy green salad with sliced cucumber and tomato. ETA : the taste is amazing. It's a bit hard to combine everything in the blender. Next time I'll use the food processor.
Provided by Boomette
Categories Salad Dressings
Time 5m
Yield 1 3/4 cups
Number Of Ingredients 9
Steps:
- Process vinegar, shallot, garlic, oregano, mustard, 1/2 tsp salt, and 1/2 tsp pepper in blender until shallot and garlic are finely chopped, about 15 seconds.
- Add mayonnaise and sour cream, and continue to process until smooth, about 10 seconds.
- Add feta and pulse until just incorporated, about 5 pulses.
Nutrition Facts : Calories 646.9, Fat 54.1, SaturatedFat 18.4, Cholesterol 100.5, Sodium 1528.5, Carbohydrate 30.9, Fiber 0.5, Sugar 10.3, Protein 11.4
SHRIMP PASTA SALAD WITH A CREAMY LEMON DRESSING
Very light flavor and low in calories. Originally meant to be a side dish I made some healthy substitutions and added shrimp. I usually serve with asparagus, the entire family loves it.
Provided by Brandi Starr
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 40m
Yield 5
Number Of Ingredients 14
Steps:
- Whisk yogurt, chicken broth, lemon juice, Dijon mustard, garlic, and 1 teaspoon black pepper together in a bowl until dressing is smooth.
- Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse under cold water until pasta is slightly cooled.
- Preheat oven to 450 degrees F (230 degrees C).
- Toss shrimp and 2 tablespoons olive oil together in a bowl; season with salt and pepper. Transfer to a glass baking dish.
- Bake in the preheated oven until shrimp are bright pink and cooked through, 10 to 12 minutes.
- Toss pasta with dressing in a bowl. Add shrimp and scallions; season with 1 teaspoon kosher salt and more pepper. Garnish pasta salad with Cheddar cheese and lemon slices.
Nutrition Facts : Calories 382.3 calories, Carbohydrate 45.1 g, Cholesterol 136 mg, Fat 12.2 g, Fiber 2.8 g, Protein 24.4 g, SaturatedFat 4.1 g, Sodium 759.8 mg, Sugar 2.8 g
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