GREEN GODDESS CHIVE DRESSING
Can be used with mixed greens, chicken salad, salmon and sliced tomatoes. My family rated it 9 out of 10. Hope yours will too!
Provided by Lori
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Sour Cream Dressing Recipes
Time 20m
Yield 10
Number Of Ingredients 9
Steps:
- In a blender or food processor, combine mayonnaise, sour cream, chives, green onion, garlic, vinegar, tarragon, sugar and Worcestershire sauce and blend until smooth. Season to taste with salt and pepper. Cover and refrigerate until serving. It will keep up to three days in the refrigerator.
Nutrition Facts : Calories 107.1 calories, Carbohydrate 1.7 g, Cholesterol 9.2 mg, Fat 11.2 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 2.8 g, Sodium 74.5 mg, Sugar 0.7 g
CREAMY GARLIC AND CHIVE DRESSING
Make and share this Creamy Garlic and Chive Dressing recipe from Food.com.
Provided by Millereg
Categories Salad Dressings
Time 2h20m
Yield 8 ounces, 4 serving(s)
Number Of Ingredients 6
Steps:
- In small saucepan, combine garlic and 1 cup water; bring to a boil.
- Reduce heat to low; simmer for 10 minutes.
- With a slotted spoon, transfer garlic to paper towel, reserving 2 tablespoons of the cooking liquid.
- In a blender or food processor, combine cooked garlic, reserved liquid, ricotta cheese and yogurt; puree until smooth.
- Transfer to bowl with tight-fitting cover; stir in chives, salt and pepper.
- Refrigerate, covered, at least 2 hours.
- Stir before serving.
Nutrition Facts : Calories 74.8, Fat 4.5, SaturatedFat 2.9, Cholesterol 17.7, Sodium 324.9, Carbohydrate 4.3, Fiber 0.2, Sugar 0.9, Protein 4.5
CREAMY CHIVE DRESSING CAFE FOR ALL-SEASONS
This recipe, from the April 1994 issue of Gourmet Magazine is a response to a request in the "You Asked for It" column for a salad dressing served at Cafe for All-Seasons in San Francisco, California.
Provided by Chef Regina V. Smith
Categories Salad Dressings
Time 10m
Yield 1 3/4 cups
Number Of Ingredients 9
Steps:
- In a bowl, whisk together buttermilk, lemon juice, cider, sour cream mayonnaise, salt, pepper, and cayenne until smooth and stir in chives.
Nutrition Facts : Calories 565.3, Fat 50.4, SaturatedFat 20.7, Cholesterol 76.7, Sodium 2578.2, Carbohydrate 25.2, Fiber 0.7, Sugar 6.4, Protein 6.4
CHIVE DRESSING
Use this versatile sauce as a dip for crudités, a dressing for cold fish or chicken, and as a substitute for mayonnaise. Tofu makes it virtually fat-free.
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Purée first 4 ingredients in blender or processor until smooth. Season to taste with salt and pepper. Transfer mixture to small bowl. Stir in chives.(Can be prepared 4 days ahead. Cover and chill.)
FARMERS' MARKET SALAD WITH BUTTERMILK-CHIVE DRESSING
During the summer when the local farmers' markets are in full swing, our chefs reach out to area farmers to take advantage of the natural bounty of the season. We have a brief but amazing growing season here in the Northeast, with irresistible produce making an appearance for just a few short months. Chef Corey created this delightfully fresh and simple salad from a mismatched box of produce that arrived with our regular vegetable order one day. He wanted to highlight the crispy, crunchy vegetables with a light, tangy classic dressing. This makes a terrific salad for a light lunch or brunch; it is beautiful and simple to put together. Feel free to vary the vegetables to suit what is in season near you and what appeals to your taste. To turn this salad into a heartier meal, crumble some blue cheese and/or some crispy bacon slices over the top and serve with crusty bread.
Provided by Food Network
Categories main-dish
Yield Serves 4 as a main course or 6 to 8 as a first course
Number Of Ingredients 15
Steps:
- 1. To make the dressing: In a small bowl, mix together the buttermilk, sour cream, mayonnaise, lemon juice, chives, salt, and pepper until well blended. The dressing can be made up to 3 days in advance and stored in an airtight container in the fridge.
- 2. Place the eggs in a small saucepan, add cold water to cover, and bring to a boil over high heat. As soon as the water begins to boil, turn off the heat, cover the pan, and let the eggs sit for 15 minutes, or until cool enough to handle. Remove the eggs from the water. Working with one egg at a time, softly and gently crack each eggshell all around and carefully peel it off while holding the egg under running cool water. Pat the eggs dry, halve lengthwise, and set aside.
- 3. In a large saucepan, bring 3 quarts/2.8 L lightly salted water to a boil over high heat. While waiting for the water to boil, fill a large bowl about half full with ice and then add cold water just to cover the ice. Line the baking sheet with paper towels.
- 4. Drop the carrots into the boiling water and boil for 3 to 4 minutes. Using the sieve, remove the carrots from the water and plunge them, sieve and all, into the ice bath. Remove the carrots from the ice water, drain, and dump them out onto the prepared baking sheet. This process, called "shocking," will halt the cooking so the vegetables retain their bright color and fresh crunch.
- 5. Bring the water back to a boil and repeat with the peas, leaving them in the boiling water for about 30 seconds, and then with the green beans, leaving them in the boiling water for 2 to 3 minutes, before shocking each of them, in turn, in the ice water and transferring them to the baking sheet. Replenish the ice bath as needed with more ice to keep it ice-cold.
- 6. Bring the water back to a boil and add the potatoes. Reduce the heat to medium and simmer for 10 to 12 minutes, or until you can pierce them easily with a fork. Shock the potatoes in the ice water, scoop them out, and then dump them onto the baking sheet with the other vegetables.
- 7. Decoratively arrange the lettuce, radishes, tomatoes, eggs, potatoes, carrots, peas, and green beans in four shallow salad bowls. Serve the dressing on the side.
LEMON CHIVE DRESSING
It's hard to find a dressing as quick and tasty as this one from Clara Coulston in Washington Court House, Ohio.
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 1/4 cup.
Number Of Ingredients 7
Steps:
- In a jar with a tight-fitting lid, combine the first six ingredients; shake well. Serve over salad greens. Refrigerate leftover dressing.
Nutrition Facts : Calories 17 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 90mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
BLUE CHEESE AND CHIVE DRESSING
Categories Condiment/Spread Milk/Cream Food Processor No-Cook Cocktail Party Vegetarian Quick & Easy Salad Dressing Mayonnaise Blue Cheese Chive Parsley Gourmet
Yield Makes about 1 1/4 cups
Number Of Ingredients 10
Steps:
- Blend buttermilk, mayonnaise, lemon juice, Worcestershire sauce, garlic, and salt in a food processor until smooth.
- Add parsley and pulse until chopped. Add blue cheese and pulse until cheese is incorporated but dressing is still slightly chunky.
- Transfer to a bowl and stir in chives and pepper.
GREENS WITH CHIVE DRESSING
Chives right out of the garden make a tasty dressing for fresh garden greens!!Walnuts add a little crunch. Adapted from Canadian Living mag.
Provided by Derf2440
Categories Salad Dressings
Time 15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Chive dressing: In a salad bowl, whisk together, vinegar, mayonnaise, chives or green onions, olive oil, mustard, brown sugar, garlic, and salt and pepper.
- Greens: To the dressing add, lettuce, spinach, red pepper, mushrooms, cherry tomatoes and toasted walnuts.
- Toss to coat.
Nutrition Facts : Calories 179.1, Fat 15.8, SaturatedFat 1.8, Cholesterol 2.6, Sodium 106, Carbohydrate 8.1, Fiber 2.7, Sugar 3.9, Protein 4.2
CHIVE VINAIGRETTE
Steps:
- In a small bowl, whisk together all the ingredients except the oil.
- Slowly add the oil, whisking vigorously, until the vinaigrette is emulsified. The vinaigrette will keep, tightly covered, in the refrigerator for up to 2 days.
GREEN GODDESS-CHIVE DRESSING
Categories Blender No-Cook Quick & Easy Salad Dressing Mayonnaise Tarragon Chive Sour Cream Bon Appétit
Yield Makes 1 1/3 cups
Number Of Ingredients 9
Steps:
- Combine all ingredients in blender and blend until smooth. Season dressing to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate.)
CREAMY LEMON-CHIVE DRESSING
This delicious Creamy lemon-chive dressing is courtesy of chef Patricia Wells' "Vegetable Harvest."
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 1 1/4 Cups
Number Of Ingredients 4
Steps:
- In a small jar, combine lemon juice and 1/2 teaspoon salt. Cover and shake until salt is dissolved. Add cream and chives; shake to blend. Season with salt. Store, covered and refrigerated, up to 1 week. Shake to blend before using.
FRESH CHIVE VINAIGRETTE
Provided by Melissa Hamilton
Categories Salad Garlic Quick & Easy Lunch Salad Dressing Vinegar Chive Lettuce Bon Appétit Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 1/4 cup
Number Of Ingredients 7
Steps:
- Combine garlic and a pinch of salt in a large salad bowl. Mash to a paste with a fork. Mix in vinegar, then oil and chives; season with salt and pepper. Add greens and herbs and toss to coat.
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