Time 20m Yield 8 servings. Number Of Ingredients 16 Steps:
Whisk together first four ingredients; gradually whisk in oils and, if desired, salt until blended. Refrigerate at least 30 minutes., In a large bowl, toss together salad ingredients; refrigerate, covered, until serving. Serve with dressing, stirring to recombine if needed.
Time 10m Yield About 2 cups Number Of Ingredients 10 Steps:
Add the yogurt, mayonnaise, basil, dill, parsley, chives, garlic, lemon zest, juice, vinegar, 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper to a blender. Puree until smooth, scraping down the sides with a rubber spatula as needed. Season with salt and pepper to taste. Refrigerate in an airtight container for up to 5 days; stir well before using.
Time 12m Yield 4 servings Number Of Ingredients 9 Steps:
Whisk together juice, honey, vinegar, and garlic. Add oil in a slow stream, whisking until emulsified. Season with salt and pepper. Toss together mangoes, romaine, and cucumber with dressing, to taste.
Time 15m Yield 4 servings Number Of Ingredients 10 Steps:
In a small bowl or measuring cup, combine the garlic and rice vinegar, and set aside to mellow out. Meanwhile, trim the root end off the romaine heart and chop lettuce crosswise into bite-size pieces. Add the romaine, arugula and parsley to a large bowl or salad spinner. Fill with cold water, swish the greens, then lift the spinner basket (or lift the greens out and transfer to a colander in the sink) and drain the water. Repeat 2 to 3 more times, or until the water runs clear and no grit remains. Spin-dry the greens or dry them very well by laying them out on a large kitchen towel, folding the towel in half and gently patting down to remove moisture. Rinse and dry the large bowl, and return the greens to the bowl, cover with the damp kitchen towel and refrigerate until cold, at least 30 minutes. (Greens washed, dried and covered this way can be refrigerated for up to 24 hours.) When you’re ready to serve, finish the vinaigrette: To the garlic and vinegar, add the olive oil, dill, fish sauce, sugar and 1 tablespoon cold water, and season generously with salt and pepper. Whisk until well combined. Add a couple of tablespoons of the vinaigrette to the salad greens, and toss, adding more as needed to evenly coat. The salad should be lightly dressed, not drowned. Taste for seasoning, adjusting with more salt and pepper as desired.
Time 10m Yield about 1 1/2 cups of dressing Number Of Ingredients 16 Steps:
Combine the watercress, parsley, chervil, tarragon, chives, capers, anchovies, garlic, shallot and sugar in a blender or food processor. Add the lemon juice, vinegar, mustard, Worcestershire sauce and mayonnaise and puree until pale green and very smooth. Season with salt and pepper as needed.
Time 15m Yield 2 Number Of Ingredients 9 Steps:
In a blender, combine the oil, vinegar, sugar, dill weed, salt, onion powder, garlic powder, dry mustard and pepper. Blend until smooth, cover and refrigerate until chilled.
Time 15m Yield 4-6 serving(s) Number Of Ingredients 9 Steps:
Cut hearts of palm (usually found in the canned vegetable section) into 1/2-inch slices. Slice purple onion lengthwise into very thin strips. Cut bell pepper into thin strips. Combine baby lettuce, hearts of palm onion and red pepper in a large salad bowl. Whisk together all ingredients for the salad dressing and toss with salad mixture. Top with shaved Parmesan cheese and serve immediately.
Time 15m Yield 6 servings. Number Of Ingredients 12 Steps:
In a large bowl, combine cucumbers, tomato, red pepper and onion. In a small bowl, whisk mayonnaise, oil, sugar, vinegar, salt, garlic powder and pepper until blended. Stir in dill. Spoon dressing over salad; toss to coat.
More about “green salad with dill dressing recipes”
Time 10m Yield 4 servings Number Of Ingredients 6 Steps:
In a medium bowl, stir together the red onion and pickle brine. On your cutting board, whack the pickles with a meat mallet or the back of a wooden spoon, then rip into 1/2-inch pieces. (If using spears, simply rip them into 1/2-inch pieces.) Add the smashed pickles to the bowl, along with the celery, sour cream, dill and mayonnaise. Stir vigorously until creamy and combined. This salad is best eaten right away. (It can be refrigerated up to one day, but the dressing will start to get watery.)
