PASTA SALAD WITH POACHED SHRIMP AND LEMON-DILL DRESSING
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together the juice of 3 lemons, the honey and chopped dill. Slowly whisk in the olive oil until the dressing is emulsified. Season with salt and pepper. Reserve.
- Bring a large stockpot of water to a boil. Add the juice of the remaining 2 lemons, the dill stems and 1/2 cup salt. Add the shrimp and cook until opaque and cooked through, 3 to 4 minutes. Remove the shrimp using a slotted spoon and add to the dressing. Toss to coat.
- Bring the poaching liquid back up to a boil. Drop the pasta and cook until al dente, 9 to 10 minutes. Drain the pasta and run it under cold water until the pasta is cooled. Remove the dill stems.
- Add the pasta, grape tomatoes and cucumbers to the bowl with the shrimp and toss to combine. Season with salt and pepper.
LEMON DILL SALAD DRESSING
This creamy mayonnaise and buttermilk based dressing is perked up by tangy lemon juice and plenty of dill.
Provided by COBRA
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Fruit Dressing Recipes
Time 10m
Yield 12
Number Of Ingredients 4
Steps:
- In a medium bowl, whisk together the mayonnaise, lemon juice, dill and buttermilk. Chill until serving.
Nutrition Facts : Calories 272.5 calories, Carbohydrate 3.1 g, Cholesterol 14.3 mg, Fat 29.2 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 4.4 g, Sodium 221.2 mg, Sugar 1.1 g
SPRING RICE SALAD WITH LEMON-DILL DRESSING
Fresh, delicious and real quick side dish for spring! Lemon and dill are one of my favorite combos. Other veggies work well in this too, such as broccoli, fennel, snow peas, zucchini, etc. Pick your favorites! Fresh dill is best but you could try substituting dried. I like to serve this at around room temperature but it can also be served warmer or cooler. Use up to 1/2 cup oil but I like to make this lower fat. Adapted from a Williams-Sonoma cookbook.
Provided by Kumquat the Cats fr
Categories Long Grain Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Prepare rice according to package directions using stock instead of water and omitting salt and butter. Set aside when done.
- Meanwhile, chop vegetables and bring saucepan 3/4 full of water to boil. Add green beans and snow peas and blanch for about 4-5 minutes or until desired tenderness. Remove with slotted spoon and let cool.
- Add asparagus to reserved water in saucepan and simmer until tender, about 10 minutes or until desired tenderness. Drain and let cool with other vegetables.
- In large bowl wisk together lemon juice, olive oil, dill, garlic, salt and pepper.
- Add rice and vegetables and toss.
- Garnish with dill sprigs and lemon wedges if desired.
Nutrition Facts : Calories 255, Fat 5.1, SaturatedFat 0.8, Sodium 15.7, Carbohydrate 47.8, Fiber 6.6, Sugar 3.1, Protein 7.2
GRILLED LEMON CHICKEN SALAD WITH DILL CREAM DRESSING
Categories Salad Chicken Olive Potato Marinate Picnic Lunch Lemon Zucchini Summer Grill/Barbecue Sour Cream Dill Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Combine 1/2 cup dill, 1/2 cup olive oil, 3 tablespoons lemon juice, shallot, and 2 teaspoons lemon peel in large bowl; whisk to blend. Season with salt and pepper. Add chicken and stir to coat. Marinate at room temperature 1 hour or chill up to 8 hours, turning chicken occasionally.
- Combine mayonnaise, sour cream, 1/4 cup dill, 1 tablespoon lemon juice, and 1 teaspoon peel in small bowl; whisk to blend. Season with salt and pepper. Cover and chill until ready to use.
- Steam potatoes until just tender, about 12 minutes. Transfer to large bowl; sprinkle with salt and pepper.
- Combine zucchini slices and 2 tablespoons olive oil in medium bowl. Sprinkle with salt; toss to coat. Heat grill pan or large ridged cast-iron skillet over high heat until very hot, about 4 minutes. Working in batches, grill zucchini slices until just crisp-tender, about 1 minute per side; transfer to plate. Grill chicken until brown and cooked through, about 6 minutes per side. Transfer to work surface; cool 15 minutes. Cut chicken into 1/2-inch cubes; add to potatoes in bowl. Mix in celery, olives, and dressing; season with salt and pepper.
- Overlap zucchini slices around edge of platter. Mound chicken salad in center.
PASTA SALAD WITH CREAMY LEMON DILL DRESSING
My son's favorite summer salad. Very light and refreshing on hot days. You can make it with low fat mayo and yogurt if you wish for a low cal version, and you can basically substitute any kind of veggies you want.
Provided by Semra22
Categories Vegetable
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta according to directions or till just al dente. Drain pasta.
- Combine the vegetables and pasta together in large bowl.
- Whisk the mayonnaise, yogurt, fresh dill, lemon juice and zest, garlic, salt and pepper together.
- Fold into pasta mixture. Chill in fridge 2 hours or so or till ready to eat.
LEMON DILL DRESSING
This came from Good Seasons, I think, when I bought a cruet. It goes really well on any salad or fresh greens, but I particularly like it over baby spinach. It doesn't take too much. The lemon juice gives it quite the bite. It also makes for a tasty marinade for chicken or fish. (Be sure to note that the nutritional info listed is for the entire cup of dressing, not the little bit you'd actually be putting on your salad.)
Provided by Cluich
Categories Salad Dressings
Time 5m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Mix all ingredients together and voila!
Nutrition Facts : Calories 968.7, Fat 108, SaturatedFat 14.9, Sodium 5.9, Carbohydrate 4.5, Fiber 0.3, Sugar 1.1, Protein 0.4
CUCUMBER SALAD WITH LEMON DILL DRESSING
Very refreshing salad. Great with salmon, or any summer meal. Modified from an old Washington Post recipe. Cook time is chilling time.
Provided by alvinakatz
Categories Low Protein
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, whisk lemon juice, oil and sugar until thick.
- Add dill, salt and pepper to taste. Mix inches.
- Add cucumbers and scallions, and coat well with dressing.
- Chill for 15 minutes and serve cool.
SPRING RICE SALAD WITH LEMON-DILL DRESSING
Steps:
- 1. In a heavy saucepan, combine the stock and 1/4 tsp salt and bring to boil. Add rice and cook till done. 2. Bring a saucepan 3/4 full of water to a boil. Add salt to taste, the fennel, the peas, and green beans and blanch for 2 minutes. Using a slotted spoon, transfer the vegetables to a bowl and let cool. 3. In a large bowl, whisk together the lemon juice, dill, garlic, olive oil, and salt and pepper to taste. Add the cooled rice and vegetables and toss together. 4. Place the salad on a large serving platter or in a bowl. Garnish with lemon wedges and dill sprigs.
SPINACH SALAD WITH LEMON-DILL DRESSING
Steps:
- 1. Whisk together the olive oil, fresh dill, and lemon juice in a large bowl. Season to taste with salt and pepper. Add the spinach, salmon, and cranberries to the bowl and toss well to coat.
WAGON WHEELS WITH CHICKPEAS AND CREAMY LEMON DILL DRESSING
This is from my 365 Ways to Cook Pasta Cookbook. It looks like such a great combination of flavors. I will probably leave out the mayonnaise.
Provided by dicentra
Categories Low Cholesterol
Time 15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook the pasta in plenty of boiling salted water until al dente. Drain. Rinse with cold water and drain again.
- Combine the pasta, chick peas, celery, onion and green pepper in a large bowl.
- Separately whisk the mayonnaise, yogurt, dill, lemon juice and zest, garlic, salt and pepper until blended.
- Fold the dressing into the pasta mixture and serve.
Nutrition Facts : Calories 446.9, Fat 12.6, SaturatedFat 2.3, Cholesterol 11.6, Sodium 653.6, Carbohydrate 71.2, Fiber 5.7, Sugar 5.5, Protein 12.9
LEMON, ORANGE AND DILL SALAD DRESSING
Wonderful on salad served with fish. Use other herbs depending on the meal you are serving. Keeps well in the fridge.
Provided by samcp4
Categories Salad Dressings
Time 5m
Yield 4-6 salads
Number Of Ingredients 4
Steps:
- Put all of the ingredients into a jar, replace the lid and shake well to mix.
Nutrition Facts : Calories 10.4, Sodium 0.2, Carbohydrate 2.7, Fiber 0.1, Sugar 2.1, Protein 0.1
LEMON DILL DRESSING
Yield 6 people
Number Of Ingredients 6
Steps:
- Wash, trim stems from broccoli and peel, cut into strips the same size as carrots. Cut florets into small uniform pieces and set aside. Prepare carrots and set aside. Bring a large saucepan of water to a boil. (Or prepare the steamer) Add carrots and broccoli stems. Cook for one minute. Add broccoli florets and boil two minutes longer. Do not over cook. Drain, and rinse under cold running water, drain again. Place in a large bowl and gently toss with dressing. Serve immediately. Makes six servings.
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