Winter Salad With Lemon Yogurt Dressing Recipe Epicuriouscom

YOGURT AND LEMON DRESSING

Yogurt and Lemon Dressing image

Provided by Patricia Wells

Categories Condiment/Spread Sauce No-Cook Quick & Easy Yogurt Salad Dressing Lemon Lemon Juice

Yield About 3/4 cup

Number Of Ingredients 4

Ingredients

1/2 cup plain low-fat yogurt
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon Lemon Zest salt or fine sea salt
Equipment: A small jar with a lid

Steps:

In the jar, combine the yogurt, lemon juice, and salt. Cover with the lid and shake to blend. Taste for seasoning. The dressing can be used immediately. (Store the dressing in the refrigerator for up to 1 week. Shake to blend again before using.)

HEARTY WINTER SALAD WITH SHERRY VINAIGRETTE

Hearty Winter Salad with Sherry Vinaigrette image

Categories Salad Sherry Spring Winter

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

Dressing
3 tablespoons sherry vinegar
1 large garlic clove
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
1 (10-ounce) bag of mixed baby greens, rinsed and spun dry (about 6 cups)
1 red bell pepper, cored, seeded, and diced
1/2 cup pitted kalamata olives, halved
2 ounces feta cheese, coarsely crumbled

Steps:

Blend the vinegar, garlic, oregano, salt, and pepper in a blender until the garlic is finely chopped. With the motor running, slowly blend in the oil.
Toss the baby greens, bell pepper, olives, and cheese in a salad bowl. Drizzle with the dressing and toss to coat.

WINTER FRUIT SALAD WITH LEMON POPPYSEED DRESSING

Winter Fruit Salad with Lemon Poppyseed Dressing image

Wonderful salad for the holiday seasons. Great to serve for dinner at home or to take to a family gathering during the holidays.

Provided by Nora LaCroix

Categories Salad Fruit Salad Recipes Cranberry Salad Recipes

Time 25m

Yield 12

Number Of Ingredients 13

Ingredients

½ cup white sugar
½ cup lemon juice
2 teaspoons diced onion
1 teaspoon Dijon-style prepared mustard
½ teaspoon salt
⅔ cup vegetable oil
1 tablespoon poppy seeds
1 head romaine lettuce, torn into bite-size pieces
4 ounces shredded Swiss cheese
1 cup cashews
¼ cup dried cranberries
1 apple - peeled, cored and diced
1 pear - peeled, cored and sliced

Steps:

In a blender or food processor, combine sugar, lemon juice, onion, mustard, and salt. Process until well blended. With machine still running, add oil in a slow, steady stream until mixture is thick and smooth. Add poppy seeds, and process just a few seconds more to mix.
In a large serving bowl, toss together the romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, apple, and pear. Pour dressing over salad just before serving, and toss to coat.

Nutrition Facts : Calories 277 calories, Carbohydrate 21 g, Cholesterol 8.7 mg, Fat 20.6 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 4.4 g, Sodium 201.3 mg, Sugar 14.2 g

WINTER SALAD

Winter Salad image

Categories Salad Leafy Green No-Cook Vegetarian Quick & Easy Goat Cheese Orange Apple Fennel Winter Healthy Endive Gourmet

Yield Makes 4 servings

Number Of Ingredients 15

Ingredients

2 teaspoons finely chopped shallot
1 teaspoon honey
2 tablespoons fresh orange juice
2 tablespoons Sherry vinegar*
1/2 teaspoon salt
1/4 teaspoon white pepper
3/4 cup extra-virgin olive oil
3 Belgian endives, halved lengthwise, cored, and cut lengthwise into 1/2-inch-wide strips
1 small red onion, halved lengthwise and thinly sliced crosswise (1/2 cup)
1/2 fennel bulb (sometimes called anise), stalks cut off and discarded and bulb cored and thinly sliced lengthwise (1/2 cup)
1/4 celery root (sometimes called celeriac), cut into 1/8-inch-thick matchsticks (1/2 cup)
1/2 Granny Smith apple, cored and cut into 1/8-inch-thick matchsticks (1/2 cup)
2 cups mizuna or mustard greens (if using mustard greens, discard stems and tough center ribs and tear leaves into 2-inch pieces)
2 ounces firm aged goat cheese, shaved with a cheese plane or vegetable peeler (1/2 cup)
1 teaspoon white truffle oil**

Steps:

Whisk together shallot, honey, orange juice, vinegar, salt, and white pepper in a bowl, then add olive oil in a stream, whisking until combined.
Toss endives, onion, fennel, celery root, apple, and mizuna with 1/2 cup dressing in a large bowl. Season with salt and white pepper.
Serve salad topped with cheese and drizzled with truffle oil.
*Available at specialty foods shops and many supermarkets.
**Available at specialty foods shops and Dean & DeLuca (800-221-7714).

YOGURT AND LEMON DRESSING

Yogurt and Lemon Dressing image

I think we all play favorites in the kitchen; I know I do. At this writing, this is my most loved dressing, and I drizzle it on everything I can get my hands on!

Provided by Patricia Wells

Categories HarperCollins Salad Dressing Dip Condiment Yogurt Lemon Juice Healthy Low Fat

Yield Makes about 3/4 cup

Number Of Ingredients 5

Ingredients

1/2 cup plain low-fat yogurt
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon lemon zest salt or fine sea salt
Special Equipment
A small jar with a lid

Steps:

In the jar, combine the yogurt, lemon juice, and salt. Cover with the lid and shake to blend. Taste for seasoning. The dressing can be used immediately. (Store the dressing in the refrigerator for up to 1 week. Shake to blend again before using.)

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