Winter Salad With Lemon Yogurt Dressing Recipe Epicuriouscom

YOGURT AND LEMON DRESSING

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.)

YOGURT AND LEMON DRESSING

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.)

WINTER SALAD WITH LEMON-YOGURT DRESSING

Steps:

• Dressing:
• Whisk first 5 ingredients in small bowl. Season dressing to taste with sea salt and freshly ground black pepper.
• Salad:
• Toss lettuce and next 8 ingredients in large bowl. Add dressing and toss to coat. Divide salad among plates; sprinkle with sunflower seeds.

SUMMER FRUIT SALAD WITH LEMON POPPYSEED YOGURT DRESSING

Steps:

• In a medium bowl, add the yogurt, lemon zest, lemon juice, and poppyseeds. Stir with a whisk to combine.
• Add the fruit. Toss gently with a spatula to coat the fruit with the yogurt dressing. Pour into your serving bowl and garnish with a couple of lemon slices and a few fresh mint leaves if desired. Serve.

BROCCOLI SALAD WITH LEMON YOGURT DRESSING

Steps:

• First you must lightly steam your broccoli until just tender*approx.
• 5 mins* Rinse under cold water, drain, and put it in a serving bowl.
• Add the tomatoes to the broccoli.
• Dressing: Combine green onions, lemon juice, yogurt, salt, tarragon, basil, and pepper.
• Pour over the vegetables and toss gently until well mixed.
• Chill for at least 1 hour before serving!
• ENJOY!

WINTER FRUIT SALAD WITH LEMON POPPYSEED DRESSING

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.

CHICKEN SALAD WITH LEMON-YOGURT DRESSING

Steps:

• Preheat oven to 425 degrees. Rub tarragon, 1 teaspoon lemon zest, 3/4 teaspoon salt, and 1/4 teaspoon pepper under chicken skin. Place on a rimmed baking sheet; roast until cooked through, about 30 minutes.
• In a large bowl, whisk together yogurt, 2 teaspoons olive oil, remaining 1 teaspoon lemon zest, 1 teaspoon fresh lemon juice, and remaining 1/2 teaspoon salt.
• Remove and discard skin and bones from chicken; thinly slice meat lengthwise. Add to bowl along with tomatoes and scallions; toss to combine.
• In a separate bowl, whisk together remaining 2 teaspoons lemon juice and 1 tablespoon olive oil. Add mesclun; toss to coat. Divide among plates; spoon chicken mixture on top.