CREAMY LEMON DRESSING
This tangy lemony dressing makes a creamy addition to salads or is great drizzled over grilled fish. Try it over a butter lettuce, grape tomatoes, and English cucumber salad. Try substituting plain Greek yogurt for the sour cream.
Provided by Ava Flavah!
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Sour Cream Dressing Recipes
Time 30m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 156.3 calories, Carbohydrate 2.3 g, Cholesterol 6.3 mg, Fat 16.5 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 3.7 g, Sodium 112.2 mg, Sugar 0.3 g
MARINATED CHICKEN KEBABS WITH LEMON PEPPER YOGURT SAUCE
Provided by Katie Brown
Categories Chicken Marinate New Year's Eve Lemon Grill/Barbecue
Yield Serves 10 (makes 20 kebabs)
Number Of Ingredients 19
Steps:
- 1. For the kebabs: in a plastic bag or airtight container, combine olive oil, lemon juice, garlic, rosemary, and thyme. Add chicken, toss well to coat evenly, and refrigerate overnight.
- 2. For the sauce, combine all ingredients in a mixing bowl and refrigerate at least 2 hours.
- 3. Remove chicken pieces from marinade and season well with salt and pepper. Grill chicken for 5 minutes on each side, until golden brown and juices of chicken run clear when pricked with the end of the skewer. Thread 3 pieces of chicken onto each skewer. Serve with Lemon-Pepper Yogurt Sauce.
LEMON TAHINI YOGURT SAUCE
Serve this delicious sauce with falafel in pita or with fresh vegetables. Best if made a few hours in advance, but it can be served immediately. I chop the garlic, and let it rest for 5 to 10 minutes before adding the remaining ingredients. This increases the amount of allicin, a compound shown to have antibacterial, antifungal, antiviral, and antiprotozoal activity.
Provided by Syd
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Place garlic cloves in a blender or food processor and process to mince. Add tahini, and process for a further few seconds. Add yogurt, lemon juice, lemon zest, and cumin; process until smooth. Season to taste with salt. Transfer to a serving dish.
Nutrition Facts : Calories 90.3 calories, Carbohydrate 9.4 g, Cholesterol 3.4 mg, Fat 5.1 g, Fiber 2.1 g, Protein 4.8 g, SaturatedFat 1.1 g, Sodium 88.8 mg, Sugar 4.1 g
SWEET LEMON YOGURT SAUCE
I found this recipe on another site. I was pleasantly suprised how good it tasted. I served it over lemon pound cake topped with raspberries. This would make a wonderful fruit dip, also.
Provided by Audrey M
Categories Dessert
Time 2m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Stir ingredients together.
- Serve chilled or warm.
- To serve warmed, heat in microwave 3 minutes on medium power level, until heated through.
Nutrition Facts : Calories 69, Fat 2, SaturatedFat 1.3, Cholesterol 8, Sodium 28.5, Carbohydrate 10.9, Sugar 5.7, Protein 2.1
QUINOA CAKES WITH LEMON YOGURT SAUCE
These delicate cakes may crumble a bit while being formed, but will firm up during frying. Alongside a leafy green salad, serve two cakes for lighter appetites, or three for hungrier folks.
Provided by Chef mariajane
Categories < 60 Mins
Time 35m
Yield 16 cakes
Number Of Ingredients 18
Steps:
- In fine sieve, rinse quinoa under cold water; drain. In saucepan, bring quinoa, broth and 1 1/2 cups water to boil. Reduce heat; simmer, covered for 15 minutes. Drain in fine sieve; let cool completely in sieve.
- Meanwhile, in skillet, heat 1 tablespoons of the oil over medium heat; fry onion, garlic, salt and pepper, stirring occasionally, until onion is softened, about 4 minutes. Add spinach; cook, stirring, until wilted and no liquid remains, about 3 minutes. Let cool; coarsely chop.
- LEMON YOGURT SAUCE: Stir together yogurt, onions, lemon juice, salt and pepper. Set aside in refrigerator.
- In large bowl, whisk together egg, Parmesan cheese, flour, baking powder and lemon rind; fold in quinoa and spinach mixture. With wet hands, form into 16 cakes; transfer to waxed paper-lined tray. Refrigerate for 1 hour.
- In nonstick skillet, heat half of the remaining oil over medium-high heat; fry half of the cakes, turning once with 2 spatulas, until golden brown, about 8 minutes.
- Keep warm on baking sheet in 200F oven. Repeat with remaining oil and cakes.
- Serve drizzled with Lemon Yogurt Sauce and sprinkled with sesame seeds.
Nutrition Facts : Calories 165.2, Fat 10.1, SaturatedFat 2.1, Cholesterol 44, Sodium 162.8, Carbohydrate 14.1, Fiber 1.3, Sugar 1.4, Protein 5.1
LIGHT LEMON YOGURT SAUCE
Categories Condiment/Spread Sauce Fruit Juice Side Yogurt Lemon Mint Spring Parade
Number Of Ingredients 5
Steps:
- Combine all of the ingredients in a small bowl. Refrigerate, covered, until needed.
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