Carrot Salad with Creamy Lemon, Yogurt, and Chive Dressing Recipe
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- 2 tablespoons fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- 3/4 cup plain whole-milk yogurt (preferably Greek-style)
- 3 cups coarsely grated peeled carrots (about 15 ounces)
- 1/4 cup chopped fresh chives
- 1/4 cup sliced almonds, toasted
Whisk lemon juice and honey in medium bowl. Gradually whisk in oil, then yogurt. Mix in carrots and chives. Season with salt and pepper. DO AHEAD Can be made 6 hours ahead. Cover and chill. Stir before serving.
Sprinkle almonds over salad; serve.
Salad on a Stick
Turn your favorite summer salads into boardwalk-style skewers.
Iceberg lettuce, radicchio, avocado, tomato, hard-boiled egg, turkey, ham, Swiss cheese, Persian cucumber
Dip in: Blue Cheese Dressing (recipe follows)
Blue Cheese Dressing
Combine 3 tablespoons each sour cream, mayonnaise and crumbled blue cheese with 1 tablespoon finely chopped parsley. Season with salt and pepper.
Baby romaine mix, parmesan cheese, parmesan croutons (recipe below), caper, anchovy
Parmesan Croutons: Heat 2 smashed garlic cloves in a skillet with 2 tablespoons olive oil until golden, 5 minutes discard the garlic. Cut 1/4 baguette into cubes toss with the garlic oil, 1/2 cup grated parmesan and a pinch of salt. Bake at 400 degrees F, stirring until golden, 10 minutes. Let cool.
Dip in: Caesar Dressing (recipe follows)
Puree 1/4 cup grated parmesan, 2 anchovies and 1 chopped garlic clove with 1/2 cup mayonnaise, 1 to 2 tablespoons water, 2 tablespoons fresh lemon juice, 1/4 teaspoon pepper and a pinch of salt.
Garden Salad with Shrimp
Frisee, baby kale, baby carrot, shrimp, radish, cherry tomato
Dip in: Green Goddess Dressing (recipe follows)
Green Goddess Dressing
Puree 1/3 cup each chopped parsley and chives, 1/4 cup chopped tarragon, 1 tablespoon capers, 2 anchovies and 1 minced garlic clove with 1/2 cup each mayonnaise and sour cream, the juice of 1 lemon, 1/2 teaspoon kosher salt and a few grinds of pepper.
Cherry tomato, Bibb lettuce, boiled red potato, cooked green beans, hard-boiled egg, oil-packed tuna, nicoise olives
Dip in: Red Wine Vinaigrette (recipe follows)
Red Wine Vinaigrette
Whisk 1/4 cup red wine vinegar with 2 tablespoons each Dijon mustard and minced shallot and 1 tablespoon fresh thyme. Slowly whisk in 3/4 cup olive oil. Season with salt and pepper.
Iceberg lettuce, thick-cut bacon, cocktail tomato
Dip in: Thousand Island Dressing (recipe follows)
Thousand Island Dressing
Whisk 1/2 cup mayonnaise with 2 tablespoons chili sauce, 3 minced cornichones plus 1/2 teaspoon brine, 1 teaspoon each horseradish and lemon juice and 1/2 teaspoon Wocestershire sauce.
Endive, butter lettuce, chicken, tomato, slab bacon, blue cheese, avocado, hard-boiled egg
Dip in: Buttermilk-Chive Dressing (recipe follows)
Whisk 1/2 cup buttermilk with 1/4 cup mayonnaise, 1 tablespoon each Dijon mustard and chopped chives, 1 minced small garlic clove, 1 teaspoon grated lemon zest, 1/2 teaspoon kosher salt and a few grinds of pepper.
Butter lettuce, apple, celery, green grape, toasted walnut
Dip in: Creamy Lemon Dressing (recipe follows)
Creamy Lemon Dressing
Whisk 1/2 cup plain low-fat yogurt with 2 tablespoons each mayonnaise and finely chopped parsley, 1 teaspoon honey, the zest of 1/2 lemon and a few grinds of pepper. Season with salt.
Romaine lettuce, baby spinach, cocktail tomato, feta cheese, red onion, seedless cucumber, kalamata olive, pepperoncini
Dip in: Lemon-Oregano Dressing (recipe follows)
Whisk 3 tablespoons lemon juice with 1 minced garlic clove, 2 teaspoons Dijon mustard and 1/2 teaspoon dried oregano. Slowly whisk in 1/3 cup olive oil. Season with salt and pepper.
Jam jar dressings
Peel and finely chop ¼ of a clove of garlic. Put the garlic, 1 teaspoon of Dijon mustard, 2 tablespoons of white or red wine vinegar and 6 tablespoons of extra virgin olive oil into a jam jar with a pinch of sea salt and black pepper. Put the lid on the jar and shake well.
Put ⅓ cup of natural yoghurt, 2 tablespoons of white or red wine vinegar and 1 tablespoon of extra virgin olive oil into a jam jar with a pinch of sea salt and black pepper. Put the lid on the jar and shake well.
Put 6 tablespoons of extra virgin olive oil into a jam jar with a pinch of sea salt and black pepper. Squeeze in the juice of 1 lemon. Put the lid on the jar and shake well.
Put 6 tablespoons of extra virgin olive oil and 2 tablespoons of balsamic vinegar into a jam jar with a pinch of sea salt and black pepper. Put the lid on the jar and shake well.
How Does Cooking Fit Into Weight Loss?
Katie's got skills, not just professionally and personally. She's comfortable in the kitchen. Heavens, years back, she even made homemade baby food!
But by her own admission, Katie doesn't know how to cook healthy meals. It's not her thing – no wait, that's not right, let me put it another way. Up until now, cooking healthy food hasn't been Katie's thing. But she's working on it!
Lemony Fruit Salad
1. In medium saucepan, combine pudding mix, sugar and 1/4 cup water. Stir in egg yolks. Add 2 cups water mix well. Cook over medium heat until mixture comes to a full boil, stirring constantly. Cool about 45 minutes or until completely cooled, stirring occasionally.
2. Fold in whipped cream. Gently fold in drained fruits. Serve immediately, or cover and refrigerate several hours or overnight.
Nutrition Information Per Serving: Serving Size: 1/2 Cup * Calories: 120 * Calories from Fat: 45 * % Daily Value: Total Fat: 5 g 8% * Saturated Fat: 3 g 15% * Cholesterol: 40 mg 13% * Sodium: 30 mg 1% * Total Carbohydrate: 18 g 6% * Dietary Fiber: 1 g 4% * Sugars: 16 g * Protein: 1 g * Vitamin A: 10% * Vitamin C: 15% * Calcium: 0% * Iron: 2% * Dietary Exchanges: 1 Fruit, 1 Fat or 1 Carbohydrate, 1 Fat
This Lemony Fruit Salad recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
Lemon Chive Yogurt Cheese
This Lemon Chive Yogurt Cheese has a luscious cream cheese like texture beautifully flavored with lemon and fresh chives. Made by straining yogurt, it is a healthy low fat cheese like spread or dip.
Course Appetizer, Side Dish
Keyword Yogurt Cheese, Healthy Sandwich Spread
Prep Time 1 day 2 hours 30 minutes
- 1 750gram Yogurt I like 1%
- 1/4 cup fresh chives
- 1 lemon
Set up a sieve over a medium size bowl and empty container of yogurt into sieve. Cover and put in the fridge for about 24 hours. During this time, the liquid will drain from the yogurt leaving a cheese-like thick yogurt.
Empty drained yogurt into a small bowl.
Finely chop chives and add to yogurt
Zest lemon and add to yogurt and stir.
Add salt and pepper, tasting to adjust the seasonings. Cover and place in refridgerator for flavours to blend for 1 hour.
Yogurt Sauce Versatility
Here are some optional additions to make the sauce fit your craving
Add some Heat:
1 tsp chopped green chilies, 1 tsp chopped roasted jalapeno or 1 tsp chopped chipotle pepper with a few drops of adobo sauce
More Savor & Tang:
Add 1 tsp of chopped roasted garlic or a tsp of lemon rind
Get creative with your sauces and keep it real! Stay away from the store bought preservative and additive laden sauces. Making a sauce like this truly can take all of 5 minutes and it’s so much better for your health.
This recipe makes about 1/2 cup of sauce. Can store in fridge for 1 week unless the yogurt you use says otherwise. It's great with my Zucchini & Carrot Fritters or other veggies or seafood needing a lemony sauce.
- 1/3 cup plain yogurt
- 2 Tbsp real mayonnaise
- 1/2 Tbsp lemon juice or juice of half a lemon
- 1 Tbsp chopped chives or green onion
- 1 tsp dried parsley
- 1/8 tsp sea salt
- 1/8 tsp black pepper
- 1/8 tsp granulated or powdered garlic
- Put all ingredients in the cup attachment of a hand blender or simply stir in a small bowl (If simply stirring, just make sure to chop the chives very fine)
My name is Katia (pronounced Kah-tsyuh). I'm passionate about my family, real food and I love learning more everyday about food and living a more well rounded, whole life. I love cooking really good food, eating it and trying new things. I strive for sharing quality versus quantity in regards to my posts. I believe with a good balance in food as with life, you can enjoy all the things you love without sacrificing your health and enjoyment of the better things in life. All in moderation. I'd love to inspire others to try cooking with real ingredients, I mean real food instead of prepackaged processed food.
Give the site a peek, try some recipes and feel free to share your thoughts.
Nothing could be more simple to assemble than this cool and creamy yogurt dressing. Cooks in Greece, Turkey, Iran and the Arab nations find many uses for this versatile dressing. It is served on beet salads, carrot salads, and cucumber salads as well as those with cooked eggplant and zucchini. In Greece and Turkey, it is used to dress a salad of pursiane. In Iran, it is mixed with cooked spinach, beets, mushrooms, eggplant, carrots, and cucumbers. The most common additions to the basic yogurt dressing are chopped fresh mint or dill and minced garlic. To make this creamy dressing, you need thick yogurt. The imported Fage brand of Greek yogurt does not require any draining, but most commercial yogurts need to be drained of excess water. To get 2 cups of thick yogurt, spoon 4 cups of yogurt into a strainer lined with cheesecloth, set it over a bowl, and let the water drain away for a few hours in the refrigerator.
Dietary Consideration egg-free, gluten-free, halal, high-calcium, kosher, peanut free, soy free, tree nut free, vegetarian
Five Ingredients or Less Yes
Taste and Texture creamy, garlicky, herby, tangy, tart
Type of Dish dip/spread, dressing
- 2 cups thick yogurt
- 1/3 cup extra-virgin olive oil
- ¼ cup fresh lemon juice
- Sea salt
- 2 to 3 tablespoons minced garlic (optional)
- 2 tablespoons chopped fresh mint or dill (optional)
In a bowl, whisk the yogurt with the olive oil and lemon juice. Season to taste with salt. Fold in the garlic or herbs if desired.
This greek yogurt ranch dressing is the PERFECT substitute. I promise you. It’s just as delicious, but it has a fraction of the calories.
My homemade greek yogurt ranch dressing has 12 calories, 0 grams of fat, and 1 gram of protein. Yep. You read that right – 12 calories. Soooo drink up! If you’d like to up the fat and protein, feel free to use a high fat greek yogurt!
If that’s not a win-win, I’m not sure what is!
Now that I enjoy eating salads and vegetables, I don’t NEED Ranch dressing, but sometimes I really miss the taste of it!
I’ve seen healthy Ranch dressing recipes around the web for years now, and finally decided to make my own Homemade Greek Yogurt Ranch Dressing.
I’ve missed you old friend.
Because I missed Ranch so much, I went to go buy some, but the calorie count and mystery contents in the bottle made me choose otherwise.
Recipes by Course
PANCAKES: NOT JUST FOR BREAKFAST!
Make Tonight a Pancake Night Move over Taco Tuesday and Pizza Friday.
Favorite Oatmeal Dishes from A Veggie Venture
Creamy Pumpkin Steel-Cut Oats
Favorite Breakfast Breads from A Veggie Venture
Hearty Heart-Loving Muffins
Favorite Cold Drinks from A Veggie Venture
See also Beverages
Easy Italian Appetizers Red Pepper Crostini Olivada & Olivada Appetizers Parmesan Crisps
Three Quick Appetizers Spinach Puffs, Cream Cheese-Chutney Spread & Cheddar-Olive Spread
Trio of Sandwich & Cracker Spreads Cranberry Orange Spread, Almond Cilantro Spread, Sun-Dried Tomato Spread
Our beef is raised by our neighbors. They keep a small herd, we often see the calves romping in nearby fields in the spring. The animals are raised grass-fed and corn-finished, no antibiotics unless the animals become ill. They're butchered nearby. So yes, we eat a lot of beef. I have a hard time justifying buying supermarket industrial chicken or pork when we have a freezer filled with paid-for organic, sustainable beef. I hope this explains why I have so many beef recipes.
GROUND BEEF RECIPES & HAMBURGER RECIPES
Ten Tips for Better Burgers
My favorite cut for beef stew is top sirloin, it's tender and flavorful.
Elk and beef are quite similar so see also Beef Recipes but I've made these particular recipes with elk.
Should Cooked Pork Be Pink? Yes and No.
Ham 101 What to Know Before Buying a Ham
FRESH CHICKEN In 2008 and 2009, I cooked one chicken after another, frying chicken one week, roasting chicken the next, baking chicken the next, grilling chicken after that. I tested free-range chickens, organic chickens, branded chickens, grocery-store chickens, warehouse-club chickens, anything with breasts and wings, basically. In the end, I became much partial to the taste and texture of fresh chicken, that is, chicken that's never been frozen. The only place I can find fresh never-frozen chicken is Whole Foods, for me, it's worth an extra trip.
Favorite Recipes using Chicken Legs, Thighs & Quarters from A Veggie Venture, my food blog
Maple-Glazed Chicken with Easy Skillet Creamed Carrots & Onions
COOKED CHICKEN RECIPES
See also Cooked Turkey
Many people like to substitute ground turkey for ground beef so check for other recipes in ground beef recipes.
Favorite Recipes using Cooked Turkey from A Veggie Venture, my food blog
See especially Salmon Tuna
See especially Crab Lobster Scallops Shrimp
Easy Egg Recipes A collection of thrifty egg recipes from my fellow food bloggers
EGGS FROM AROUND THE WORLD
FRANCE Simple French Eggs
Favorite Mac n Cheese Recipes from A Veggie Venture
Butternut Mac 'n' Cheese
Cauliflower Mac n Cheese
See also Cold Soups
Favorite Salad Suppers from A Veggie Venture
Homemade Cobb Salad
More Salad Supper Recipes from A Veggie Venture
(a subset of all the Main Dishes)
Quick Suppers appear often in Kitchen Parade and feature recipes easy on the budget, the clock, the waistline and the dishwasher. While simple supper fare has appeared often in Kitchen Parade since 2002, the official Quick Supper series was launched in 2005 with Spiced Yogurt Chicken.
Turkey (Quick Suppers)
Quick Prep Now, Eat Later Cook Now, Eat Now
Hot Off the Grill
Ten Tips for Better Burgers
Nearly every day, I cook with a "Dutch oven", my favorite large cooking pot for stews and soups and nearly anything that makes a "family-size" quantity. These recipes, however, are different. They are for cast iron Dutch ovens for camping or campfires, where either campfires or coals are the heat source.
Slow Cooker & Crockpot
SLOW COOKER BREAKFASTS
Slow-Cooker Steel-Cut Oats
Favorite Slower Cooker Side-Dish Recipes from A Veggie Venture
Slow Cooker Tomato Grits
My cooking style is all about "fresh" – cooking supper to serve the same day or some times, for dishes that improve with a day's rest, the next day. So I'm just now beginning to collect recipes for dishes that freeze well, without losing texture and taste. I happen to think that's a rare art, but one worth learning to do well.
See also Salads
Trio of Vegetables Roasted Cauliflower, Honey Carrots & Lemon Asparagus
Trio of Vegetables with Sour Cream Nana's Cucumbers, Borscht Beets & Ontario Greens
Favorite Seasonal Vegetable Stews from A Veggie Venture
Favorite Vegetable Recipes from A Veggie Venture
For more vegetable recipes than you might believe, also visit A Veggie Venture, my food blog where fresh and seasonal vegetable recipes are served up several times a week. There are hundreds of recipes, so start with my Favorite Vegetable Recipes or the A-Z of Vegetables.
Favorite Summer Salad Recipes
Pair of Refrigerator Pickles Cucumber & Pepper Refrigerator Salad & Marinated Brussels Sprouts
Trio of Salad Dressings Buttermilk Balsamic, Traditional Balsamic & My Favorite
Favorite Recipes for Meat Salads from A Veggie Venture, my food blog
Kalamata Tuna Salad Bok Choy Wraps
Favorite Salad Recipes from A Veggie Venture
For more salad recipes than you might believe, also visit A Veggie Venture, my food blog where fresh and seasonal salad recipes are served up often. There are hundreds of recipes, so start with my favorite salad recipes or the A-Z of Vegetables.
Favorite Soup Recipes from A Veggie Venture
For more soup recipes than you might believe, also visit A Veggie Venture, my food blog where fresh and seasonal soup recipes are served up often. There are dozens of soup recipes, so start with a list of favorite soup recipes.
Favorite Noodle Soup Recipes from A Veggie Venture
Weight Watchers Spinach & Tortellini Soup
See also Quick Breads (either Savory or Sweet), Corn Bread, Muffins, Scones and Biscuits.
Favorite Bread Recipes from A Veggie Venture
Whole Grain Bread
See Spreads, Scoops & Dips in Appetizers
Using Up Leftovers
Leftover Coffee Coffee Chops
Stale Bread bread recipes
Everything in the Fridge! Saturday Soup
Leftover Mashed Potatoes potato recipes
Leftover Cooked Turkey cooked turkey
Leftover Rice cooked rice
Leftover Roast Chicken cooked chicken recipes
Favorite Cookie & Bar Recipes from A Veggie Venture
Favorite Custard & Pudding Recipes from A Veggie Venture
Custard with Rhubarb Sauce
"Pudding cakes" are those desserts, usually served warm, where the batter magically separates into cake on top and pudding on the bottom. Yep, magic! I grew up on chocolate and lemon pudding cakes but am having great fun exploring more!
Favorite Pudding Cake Recipes from A Veggie Venture
Rhubarb Pudding Cake
Favorite Bundt-Style Cake Recipes from A Veggie Venture
Favorite Rhubarb Dessert Recipes from A Veggie Venture
Perfect All-Rhubarb Pie
Rhubarb Bakewell Tart
Pies & Tarts
JOIN ME? It's Fun!
TRADITIONAL ROLLED CRUSTS
Flaky Tender Pie Crust
How to Make Flaky Tender Pie Crust (with tips and step-by-step photo illustrations)
PIES & TARTS with Other No-Roll Crusts
Blueberry (or Cherry) Cheesecake Pie (Almond Meal Crust)
Mini Blueberry Tarts
Pumpkin Pecan Pie (No-Roll Oatmeal Crust)
Finnish Fruit Tart (No Roll Crust, Part Whole Wheat)
Favorite Tart Recipes from A Veggie Venture
Rhubarb Bakewell Tart
MASTER RECIPES for ICE CREAM
Chameleon Ice Cream - "Chubby" (rich ice cream)
Chameleon Ice Cream - "Skinny" (rich-tasting but lighter ice cream)
Rustic Fruit Ice Cream (no-cook rich, creamy, fruity ice cream)
Little Extras That Make a Big Difference
Aha! You've reached what just might be my favorite section in cookbooks, websites and now, here on Kitchen Parade. These are the recipes that often fall to the back, the ones that don't quite fit in other sections. Nearly always, they're quick and easy, ones that good cooks return to again and again.
In my personal 3x5 recipe box, the section titled "Extras" sits right at the front, its rightful spot given the frequency with which I reach in for reminders. They're the "little extras" which make it easy to pull together a meal at the last-minute, or give a supper dish a special touch – even a jar to press into the hands of departing guests.
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