Savory Salad Dressing Recipes

SAVORY PORK SALAD

Savory Pork Salad image

Make an easy-going meal in a bowl by tossing together healthful veggies, pork tenderloin, fresh herbs and spices with a warm soy dressing. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 14

Ingredients

1 garlic clove, minced
1/2 teaspoon minced fresh gingerroot
2 teaspoons olive oil
1/2 pound pork tenderloin, thinly sliced
2 teaspoons brown sugar
2 teaspoons minced fresh basil
2 teaspoons reduced-sodium soy sauce
1-1/2 teaspoons lime juice
1-1/2 teaspoons water
1 teaspoon minced fresh oregano
3 cups torn mixed salad greens
1/2 cup grape tomatoes
1/2 small red onion, sliced and separated into rings
1/2 small sweet yellow pepper, cut into strips

Steps:

In a large skillet, cook garlic and ginger in oil over medium heat for 30 seconds. Add pork; cook and stir until meat is no longer pink. Remove and keep warm. , In the same skillet, combine the brown sugar, basil, soy sauce, lime juice, water and oregano. Bring to a boil. Remove from the heat. , In a salad bowl, combine the greens, tomatoes, onion, yellow pepper and pork. Drizzle with warm dressing and toss to coat; serve immediately.

Nutrition Facts : Calories 229 calories, Fat 9g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 274mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges

SAVORY DRESSING

Savory Dressing image

This unusual dressing has a surprising blend blend of bread and mashed potatoes so that it appeals to all people. Savory adds just the right amount of flavor without being overpowering.-Marlene Jatsura, Prince George, British Columbia

Provided by Taste of Home

Categories Side Dishes

Time 1h15m

Yield 8-10 servings.

Number Of Ingredients 9

Ingredients

2 medium onions, finely chopped
1/2 cup butter, cubed
2 tablespoons water
1 loaf (1 pound) day-old bread, crusts removed
1-1/2 cups mashed potatoes (without added milk and butter)
1/4 cup chicken broth
2 tablespoons minced fresh savory or 2 teaspoons dried savory
1 teaspoon salt
1/2 teaspoon pepper

Steps:

In a skillet, saute onions in butter and water until tender, stirring occasionally. Break bread into small pieces; place in a large bowl. Add potatoes, broth, savory, salt, pepper and onion mixture; mix well. Place in greased 2-qt. baking dish. Cover and bake at 325° for 1 hour or until lightly browned.

Nutrition Facts :

SAVORY MUSHROOM DRESSING

Savory Mushroom Dressing image

Provided by Food Network Kitchen

Categories side-dish

Time 2h

Yield 8 servings

Number Of Ingredients 14

Ingredients

8 slices white bread, cut into 1/2-inch pieces
1 1/2 pounds mixed mushrooms, such as cremini and shiitake
2 to 3 tablespoons unsalted butter, plus more for the pan
2 tablespoons extra-virgin olive oil
6 shallots, sliced
4 cloves chopped garlic
1 tablespoon minced fresh rosemary
1/4 cup Cognac, or other brandy
2 cups chicken broth, homemade or low-sodium canned
2 teaspoons kosher salt
1 cup heavy cream
3 large eggs, beaten
Freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley

Steps:

Preheat the oven to 350 degrees F.
Spread the bread cubes out on a baking sheet and toast in the oven until golden and crisp, about 5 minutes. Set aside to cool.
Trim the dry part from the bottom of the cremini stem and quarter. Stem and quarter the shiitakes. Melt 2 tablespoons of the butter with the olive oil in a large skillet over medium heat. Add the mushrooms, shallots, garlic, and rosemary and cook, stirring occasionally, until the vegetables soften and brown, about 25 minutes. Add an additional tablespoon of butter, if needed, to prevent sticking. Carefully add the Cognac (if working over gas, pull the skillet from the heat), and simmer until the liquid is slightly syrupy. Stir in the chicken broth and salt and bring to a simmer.
Whisk the cream, eggs, and pepper, to taste, in a large bowl. Add the bread, mushroom mixture, and parsley and toss until the bread is moistened. Transfer the dressing to a buttered 1 1/2-quart baking dish. Bake, uncovered, until the dressing sets and the top browns, about 1 hour. Let dressing sit for 15 minutes before serving.

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