Ellens Lemon Basil Salad Dressing Recipes
ELLEN'S LEMON BASIL SALAD DRESSING
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
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
FRESH BASIL SALAD DRESSING
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
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.
APPLE LEMON BASIL SALAD
This awesome salad is a "No Cook", "Simple" and (if you have a food processor) "20 Minutes or Less" recipe. It's a shredded salad that is easily adapted to smaller or larger servings and would be great for a potluck or bbq. The dressing is lemony and tangy. Use whatever apples appeal to you, but I don't recommend Granny Smith. A bit tart is okay, but the dressing is tangy and a sweeter apple helps balance that. I used Pink Ladies. The salad did fine overnight in the refrigerator, I was happy to find that the apples did not discolor and stayed crunchy overnight.
Provided by Mrs Goodall
Categories Lemon
Time 20m
Yield 6 cups
Number Of Ingredients 12
Steps:
- To make the dressing, whisk together yogurt and sour cream in a small mixing bowl.
- Add the rest of the dressing ingredients and whisk together well. (Just to clarify, total light brown sugar is 1 tablespoon and 1 teaspoon).
- Mix the shredded apple, carrot, and raisins together in a large mixing or salad bowl.
- Add the dressing to the salad and toss/stir well.
- At this point taste the salad. It should be pretty tangy. Toss the salad with 1/4 tsp table salt and this will cut the tanginess. If you wish to cut the tanginess any more, add salt by "the pinch" and taste. Be very careful not to add too much.
- I prefer to add the basil right before serving.
- Basil can vary in strength, so add 1/2 cup to the salad and mix. Taste and add remaining basil if necessary. The basil flavor becomes more prominent the longer the salad sits.
- You can serve right away, but I like to let the salad sit covered in the fridge to "mellow" for 1/2 hour to an hour.
Nutrition Facts : Calories 258.3, Fat 4.5, SaturatedFat 2.6, Cholesterol 8.6, Sodium 135.8, Carbohydrate 57.1, Fiber 4.9, Sugar 42, Protein 3.4
CHICKEN SALAD WITH LEMON-SESAME DRESSING
This main-dish salad is inspired by chicken larb, which is a dance of contrasts: light but rich, with tender meat, crunchy vegetables and seasonings that span sour, sweet, spicy and savory. This recipe dresses lean-but-juicy ground chicken or turkey with sesame oil, fresh lemon, miso, ginger, basil and celery, but there are many ways to adapt it: You could sauté crumbled tofu or cubed salmon instead of the chicken; or add yuzu kosho, wasabi paste or fried garlic. It's good on its own, or with roasted potatoes, grains, salad greens, soba noodles or wrapped in nori.
Provided by Ali Slagle
Categories dinner, lunch, quick, weeknight, poultry, salads and dressings, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large (12-inch) skillet, heat 1 tablespoon sesame oil over medium-low. Add the chicken, 1/2 teaspoon salt and 1/2 teaspoon pepper, and cook, breaking up into small pieces, until opaque and just cooked through, 3 to 6 minutes. (You're not looking to brown the meat here, which would risk drying it out.) Remove from heat to cool.
- In a large bowl, stir together the miso, lemon zest and juice, ginger and 1 1/2 teaspoons sesame oil.
- When the chicken is no longer hot (warm or cool both work), use a slotted spoon to add it to the bowl with the dressing, leaving any chicken juices behind. Stir to combine. Add the sliced celery, celery leaves, basil and sesame seeds; stir to combine. Taste, and if it needs more spice, add black pepper; if it's bland, add salt; if it's dry, add sesame oil. Eat warm or at room temperature. (Leftovers will keep for up to 2 days in an airtight container in the refrigerator.)
FRESH LEMON BASIL SALAD DRESSING
Make and share this Fresh Lemon Basil Salad Dressing recipe from Food.com.
Provided by KateL
Categories Salad Dressings
Time 5m
Yield 1/2 cup, 4 serving(s)
Number Of Ingredients 3
Steps:
- Mix together and chill until serving.
Nutrition Facts : Calories 86.5, Fat 8.3, SaturatedFat 1.3, Sodium 299.1, Carbohydrate 3.3, Sugar 2.5, Protein 0.1
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