Garbanzo Salmon And Onion Salad With Creamy Lemon Dressing Recipes

LEMONY GARBANZO SALAD

Steps:

• In a large bowl, whisk together first six ingredients; stir in beans and green onions. In another bowl, mix yogurt, parsley and marmalade., To serve, divide greens among four plates; top with bean mixture. Serve with yogurt sauce.

SALMON WITH WHOLE LEMON DRESSING

Steps:

• Heat oven to 325 degrees. In a small bowl, combine finely chopped lemon, shallot, oregano and vinegar for the dressing. Season with salt and pepper, and add 1/4 cup olive oil. Set aside.
• Season salmon on both sides with salt and pepper. Place skin-side down in a 9-by-13-inch baking dish (or other 2-quart equivalent). Spoon half the lemon dressing over the salmon, and place in the oven until salmon is just cooked through but still a nice orange-pink in the thickest parts for more of a medium-rare salmon, 15 to 20 minutes, depending on the thickness of the fillet.
• Meanwhile, scatter lettuces onto a large serving platter. Once salmon is out of the oven, use a spoon or spatula to transfer it to the serving platter with the lettuces, leaving behind the skin. Spoon remaining lemon dressing over the salmon and lettuces. Serve alongside cucumbers or radishes, or both, for crunch.

CREAMY LEMON DRESSING

Steps:

• Combine lemon juice, lemon zest, garlic, Dijon mustard, salt, and pepper in a bowl. Slowly whisk olive oil into the lemon juice mixture until thickened. Whisk sour cream into the mixture. Transfer the dressing to a sealable container.
• Refrigerate 15 minutes to overnight.

GARBANZO BEAN, TUNA AND ONION SALAD WITH CREAMY LEMON DRESSING

Steps:

• Whisk yogurt, mayonnaise, mustard and lemon peel in small bowl to blend.
• Toss tuna with lemon juice in large bowl. Add garbanzo beans, onion, celery, tomatoes, parsley and yogurt dressing to bowl. Toss to blend. Season salad to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill.)

GARBANZO BEAN SALAD WITH TUNA AND CREAMY LEMON DRESSING

Steps:

• Whisk together yogurt, mayo, mustard, lemon juice and zest in a small bowl to blend.
• In a large bowl add lettuce, beans, tuna, onions, celery, tomatoes and parsley.
• Pour the dressing over the salad.
• Season salad to taste with salt and pepper.
• Toss to blend.
• The lettuce can also be substituted for 4 cups of cooked pasta (the spiral kind works best I think).
• Or just leave out the lettuce completely, cut the yogurt in half and use the salad as a pita filling.

GARBANZO, TOMATO AND CILANTRO SALAD WITH LIME AND CHILE DRESSING

Steps:

• Drain beans into colander and rinse until water runs clear. Allow to drain well.
• Whisk together dressing ingredients.
• Put garbonzos and dressing into a sealable container. Shake a few times to distribute marinade. Allow beans to marinate in dressing one hour or longer.
• In the meantime, dice the tomatoes, place in colander with a small amount of salt and let tomatoes drain 10 minutes. If using avocado, peel and dice the avocado and toss it with 2 teaspoons of lime juice.
• Slice green onions and chop cilantro.
• Combine marinated beans with dressing, tomatoes, green onion and cilantro. If using avocado, fold in gently until well combined. Season with salt and pepper to taste and serve immediately.

GARBANZO, SALMON AND ONION SALAD WITH CREAMY LEMON DRESSING

Steps:

• Whisk sour cream , mayo, mustard and lemon peel together in a small bowl. Toss salmon with lemon juice in large bowl. Add garbanzo, onion, celery,tomatoes, parsley and dressing to bowl. Toss to blend. Season salad to taste with salt and pepper. (Can be made 6 hours ahead. Cover and chill)