Parsley and Chive Salad Dressing

Makes approximately 6 servings

Ingredients:
½ cup plain yogurt (low or non-fat if desired)
½ tbsp white wine vinegar
½ tbsp Dijon mustard
¼ tsp salt
1/8 tsp black pepper
½ tbsp fresh parsley, chopped
1 tsp fresh chives, finely chopped

Instructions:
Whisk all ingredients together until smooth.

This is a great dressing for pasta salads.

Orange Vinaigrette

Yields: ½ cup

Ingredients:
1 clove garlic, chopped
2 tbsp fresh parsley, chopped
2 tbsp white vinegar
1 tsp sugar
½ tsp salt
Freshly ground pepper
¼ cup orange juice
2 tbsp vegetable oil

Instructions:
Using a food processor, firstly mix and chop garlic and parsley, then add the vinegar, sugar, salt and pepper. Slowly add the vegetable oil and orange juice with running motor.

This dressing is delicious poured over steamed green vegetables, as a dressing for tossed salads or as a marinade.

Low-Fat Parsley and Chive Salad Dressing

Ingredients:
½ cup plain non-fat yogurt
½ tbsp white wine vinegar
½ tbsp freshly chopped parsley
1 tsp freshly chopped chives
½ tbsp Dijon mustard
Salt and pepper

Instructions:
In a small bowl, whisk all the ingredients until you get a smooth dressing. Allow to stand for a few minutes, then mix with your favorite pasta salad.

Lemon Salmon Salad

20 oz cooked salmon, flaked
8 oz macaroni
2 cups cucumber, sliced
1 cup mozzarella cheese cut into this strips
1/2 cup parsley, chopped
1/4 cup parmesan cheese, grated
2 cups cherry tomatoes, cut in half

Lemon Dressing
3/4 cup olive oil
1/4 cup fresh lemon juice
2 cloves of garlic, minced
1/2 tsp dill weed
1/2 tsp lemon peel, grated
Pepper to taste

Cook macaroni. Drain, rinse and cool. Add all ingredients to medium bowl and toss. Blend all ingredients for lemon dressing. Add the lemon dressing to the salmon pasta, toss well and enjoy.

Copyright © The Recipe Finder, All Rights Reserved

Creamy Buttermilk Ranch Dressing

3/4 cup mayonnaise
1/2 cup buttermilk
2 tablespoons dried parsley
1/2 teaspoon onion, minced
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons Parmesan cheese

Mix all ingredients except buttermilk in a small bowl. While stirring, slowly blend in buttermilk. Chill at least 2 hours before using.

Copyright © The Recipe Finder, All Rights Reserved

Easy Caesar Dressing

1/2 cup freshly grated Parmesan
1/4 cup plus 2 tablespoons olive oil
1/4 cup plus 2 tablespoons vegetable oil
1/4 cup fresh lemon juice
2 garlic cloves
1 teaspoon Worcestershire sauce
Salt and freshly ground black pepper to taste

Combine all ingredients in blender or processor. Blend until smooth. Season to taste with salt and pepper. Makes 1 cup.

Copyright © The Recipe Finder, All Rights Reserved

Gourmet Italian Salad Dressing

3/4 cup vinegar
2/3 cup red wine (one you would drink)
2 clove garlic
1 teaspoon salt
1/2 cup olive oil
1 tablespoon mustard seed
2 red peppers
2 teaspoons prepared mustard
1 teaspoon freshly ground black pepper
1 teaspoon dried rosemary
1 teaspoon dried oregano

Mix vinegar and wine, set for 1 hour. Finely chop garlic. Add salt, mustard seed and pound to paste. Remove pepper insides and cut into slivers. Boil garlic paste, add peppers and spices, stirring. Remove from heat, add oil, cool.

Copyright © The Recipe Finder, All Rights Reserved

Orange Ginger Dressing

This delicious dressing goes great on salad greens, chicken, or shrimp.

1/4 cup rice wine vinegar
2 medium garlic cloves
1 tablespoon diced fresh ginger
1 tablespoon sesame oil
2 teaspoons soy sauce
2 teaspoons orange juice concentrate
red pepper flakes, to taste
3/4 cup peanut oil

Place all ingredients, except the vegetable or peanut oil, in a blender. Blend for a few seconds. While the motor is running, slowly add the oil in a small stream until mixture is emulsified.

Copyright © The Recipe Finder, All Rights Reserved

Cucumber Dill Dressing

3/4 cup plus 2 tablespoons plain yogurt
3 tablespoons fresh dill, chopped
2 teaspoons sugar
1/8 teaspoon salt
1/8 teaspoon pepper
2 teaspoons lemon juice
1 cup cucumber, peeled and seeded

Peel and seed cucumber and chop into tiny chunks. In a blender or food processor blend half of the cucumber with all other ingredients. Stir in remaining half cup of cucumber.

Copyright © The Recipe Finder, All Rights Reserved

Balsamic Vinaigrette

1/2 cup balsamic vinegar
3 tablespoons Dijon mustard
3 tablespoons honey
2 garlic cloves, finely minced
2 small shallots, finely minced
Salt and freshly ground pepper to taste
1 cup extra virgin olive oil

Whisk together first 7 ingredients until blended. Gradually whisk in olive oil.

Makes 1 2/3 cups.

Copyright © The Recipe Finder, All Rights Reserved

Next Page »