Fresh Herb Salad With Lemon Garlic Dressing Recipes

EASY PASTA SALAD WITH FRESH HERBS, LEMON AND GARLIC

Steps:

• Gather the ingredients.
• First, prepare the pasta according to the package instructions. Drain it well and allow it to cool.
• Heat half of the extra-virgin olive oil (about 2 tablespoons) in a large skillet over medium heat and add the minced garlic. Cook for just a minute or two, stirring and then reduce the heat to low and add the chopped fresh basil and parsley.
• Cook for just one minute, until heated through. You just want the fresh herbs to start to get gently warmed in order to release their flavors as much as possible, but you don't want them to actually wilt or start to cook.
• Remove the herbs from the heat and allow them to cool.
• In a large bowl, combine the cooked and drained pasta with all of the remaining ingredients, including the cooked garlic and herbs, the remainder of the olive oil, lemon juice, pine nuts, and Parmesan cheese.
• Season generously with salt and pepper to taste.
• Toss your pasta salad well and serve it cold. You may also want to let it chill for an hour or two in the refrigerator before serving to let the flavors really develop.

HERB AND GARLIC DRESSING

Steps:

• Whisk vegetable oil, vinegar, sugar, salt, parsley, garlic, basil, celery seed, marjoram, and black pepper together in a bowl.

GRILLED VEGETABLE SALAD WITH FRESH HERB VINAIGRETTE

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Whisk shallot, red wine vinegar, white balsamic vinegar, garlic, lemon juice, Dijon mustard, parsley, chives, cilantro, and dill together in a large bowl. Slowly stream olive oil into the mixture while whisking vigorously until the oil is incorporated into a smooth and creamy dressing.
• Arrange asparagus, corn, zucchini, yellow squash, green onions, bell pepper, and red onion onto baking sheets. Brush olive oil onto all the vegetables to coat; season with salt and pepper.
• Cook vegetables directly on preheated grill, turning frequently, until slightly charred and just tender, about 5 minutes for green onions, 8 minutes for asparagus, zucchini, yellow squash, bell pepper, and red onion, and 10 minutes for corn. Remove vegetables to the baking sheets used for preparation and cool.
• Cut asparagus, green onions, zucchini, yellow squash, and red bell pepper crosswise into 1-inch pieces and put into a large bowl. Quarter red onion slices; add to bowl. Cut corn kernels from cobs; add to bowl. Let vegetables cool to room temperature.
• Drizzle vinaigrette over the vegetable mixture and toss to coat.

HERB, LEMON AND GARLIC DRESSING

Steps:

• Combine yoghurt, herbs, garlic, lemon juice and salt and pepper in a screw top jar.
• Secure lid and shake well to combine.
• Recommended for drizzling over lamb, spinach or green salad.
• Will keep in jar for up to 2 days in the fridge.

LEMON GARLIC SALAD DRESSING (WITH VARIATIONS)

Steps:

• Gather the ingredients.
• Peel and mince the garlic (you can use a garlic press if you like; presses tend to bring out the bitterness in garlic, but some people don't seem to notice it).
• If you're making a salad in the next few hours, put the garlic in a large salad bowl. (If you're making the dressing ahead of time, put the garlic in a sealable jar.)
• Add the lemon juice, lemon zest, salt, pepper, and mustard. Whisk to combine everything (or seal and shake the jar).
• Whisk in the olive oil (or, again, seal the jar and shake it vigorously).
• Taste and adjust salt and pepper to taste. If the dressing is too zingy for you, feel free to add more olive oil to soften the flavor. A bit more salt will help temper​ the acid kick, too.
• Use the vinaigrette-style dressing immediately. If you've made the dressing in the salad bowl, just add the greens to that big bowl and toss.

FRESH HERB SALAD WITH LEMON GARLIC DRESSING

Steps:

• Remove stems and tear herbs into large pieces, about 1 1/2 inches.
• Arrange lettuces and fresh herbs in a serving bowl.
• Whisk together remaining ingredients, slowly pour about half over salad and toss. Serve immediately.

CREAMY FRESH HERB SALAD DRESSING

Steps:

• Add cream to food blender. Add all other ingredients. Pulse until desired consistency. Refrigerate at least 8 hours. It tastes so much better after 24 hours, or so.

LEMON HERB SALAD DRESSING

Steps:

• Combine all ingredients.
• Use as an all-purpose dressing.