MEDITERRANEAN-STYLE SALAD DRESSING
This recipe makes a ton of dressing but may be scaled down to half, plan ahead the dressing needs to chill for a few hours before serving, it will keep well in the fridge up to 2 weeks --- all ingredients may be adjusted to taste --- also see my recipe #66596
Provided by Kittencalrecipezazz
Categories Salad Dressings
Time 2h
Yield 2 1/2 cups (approx)
Number Of Ingredients 12
Steps:
- Pour all ingredients in a large glass jar, and whisk or mix with a spoon until well combined or you can also blend in a processor or a blender.
- Adjust all seasonings to suit taste, including the sugar and salt.
- Let sit in fridge for a minimum of 2 hours.
- Shake very well before using.
Nutrition Facts : Calories 1187, Fat 130.1, SaturatedFat 17.9, Sodium 1972.8, Carbohydrate 6.4, Fiber 1.2, Sugar 2, Protein 1.1
BIG RAY'S MEDITERRANEAN SALAD DRESSING
This recipe makes a ton of dressing but may be scaled down to half. Plan ahead, as the dressing needs to chill for a few hours before serving. It will keep well in the refrigerator for up to 2 weeks. All ingredients may be adjusted to taste.
Provided by bfr610
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 2h10m
Yield 24
Number Of Ingredients 12
Steps:
- Pour olive oil, 1/2 cup plus 2 tablespoons vinegar, Parmesan cheese, mustard, oregano, basil, onion, garlic, salt, sugar, and black pepper into a large glass jar. Whisk or stir with a spoon until well combined.
- Refrigerate dressing for at least 2 hours. Shake very well before serving.
Nutrition Facts : Calories 129.9 calories, Carbohydrate 1.4 g, Cholesterol 1 mg, Fat 13.9 g, Fiber 0.2 g, Protein 0.5 g, SaturatedFat 2.1 g, Sodium 234.8 mg, Sugar 0.3 g
FAVORITE MEDITERRANEAN SALAD
Got a crowd coming over for a backyard barbecue? This crisp, big-batch Mediterranean salad recipe makes a great accompaniment to any main dish you fix on the grill. -Pat Stevens, Granbury, Texas
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 28 servings (3/4 cup each).
Number Of Ingredients 14
Steps:
- In a very large salad bowl, combine the first seven ingredients. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat.
Nutrition Facts : Calories 69 calories, Fat 6g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 117mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
GREEK SALAD DRESSING
Homemade Greek salad dressing doesn't get much easier. If you don't have lemon juice on hand, replace it with additional vinegar. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 3/4 cup.
Number Of Ingredients 8
Steps:
- In a jar with a tight-fitting lid, combine all ingredients; shake well.
Nutrition Facts : Calories 163 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 217mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
SMASHED PICKLE SALAD
Many cucumber salads are dressed with some combination of salt, acidity (such as vinegar or lemon juice) and something tangy and creamy. (Sour cream is commonly used in Germany, Scandinavia and the Midwest; buttermilk in the South; and yogurt in the Mediterranean, Southwest Asia and South Asia.) This recipe skips the first step of salting by instead substituting pickles - cucumbers fermented in salt and vinegar - in place of raw cucumbers. They're still crunchy, but also pack a fierce punch. Eat this salad alongside something rich, like grilled meats or schnitzel, or in a sandwich with deli meats, tinned fish or boiled eggs. While most pickles work, half-sour pickles are especially refreshing. (Avoid bread and butter pickles, which are too sweet.) Smashing the pickles opens them up to absorb dressing, and the act of doing so is just plain fun.
Provided by Ali Slagle
Categories salads and dressings, vegetables, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a medium bowl, stir together the red onion and pickle brine.
- On your cutting board, whack the pickles with a meat mallet or the back of a wooden spoon, then rip into 1/2-inch pieces. (If using spears, simply rip them into 1/2-inch pieces.)
- Add the smashed pickles to the bowl, along with the celery, sour cream, dill and mayonnaise. Stir vigorously until creamy and combined. This salad is best eaten right away. (It can be refrigerated up to one day, but the dressing will start to get watery.)
MEDITERRANEAN VINAIGRETTE
This is from the latest "Gourmet." I'm always looking for salad dressings without carbs and sugars, and this one qualifies. No amount or serving numbers were given, so I'm estimating 2-4 servings.
Provided by yooper
Categories Salad Dressings
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Whisk together lemon juice, garlic clove, rosemary, red pepper flakes, and salt.
- Add olive oil in a slow stream, whisking until blended.
Nutrition Facts : Calories 330.1, Fat 36, SaturatedFat 5, Sodium 873.9, Carbohydrate 3.6, Fiber 0.4, Sugar 0.9, Protein 0.3
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