GREEN SALAD WITH DILL VINAIGRETTE
Making a giant green salad for yourself and your loved ones can be one of the best ways to create a formal break between work and dinner. This simple recipe features two different lettuces (romaine for sweet crunch and arugula for bitter spice) and a fat shower of herbs (parsley for freshness and dill for piquancy). Chilling your chopped and washed leaves in the refrigerator before dressing them is one of the best ways to get a restaurant-style green salad full of big, juicy crunch. For a savory, unknowable quality, add a splash of fish sauce, Worcestershire sauce or soy sauce - choose your own adventure.
Provided by Eric Kim
Categories salads and dressings, appetizer, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a small bowl or measuring cup, combine the garlic and rice vinegar, and set aside to mellow out.
- Meanwhile, trim the root end off the romaine heart and chop lettuce crosswise into bite-size pieces. Add the romaine, arugula and parsley to a large bowl or salad spinner. Fill with cold water, swish the greens, then lift the spinner basket (or lift the greens out and transfer to a colander in the sink) and drain the water. Repeat 2 to 3 more times, or until the water runs clear and no grit remains. Spin-dry the greens or dry them very well by laying them out on a large kitchen towel, folding the towel in half and gently patting down to remove moisture. Rinse and dry the large bowl, and return the greens to the bowl, cover with the damp kitchen towel and refrigerate until cold, at least 30 minutes. (Greens washed, dried and covered this way can be refrigerated for up to 24 hours.)
- When you're ready to serve, finish the vinaigrette: To the garlic and vinegar, add the olive oil, dill, fish sauce, sugar and 1 tablespoon cold water, and season generously with salt and pepper. Whisk until well combined.
- Add a couple of tablespoons of the vinaigrette to the salad greens, and toss, adding more as needed to evenly coat. The salad should be lightly dressed, not drowned. Taste for seasoning, adjusting with more salt and pepper as desired.
FRESH DILL PASTA SALAD
A nice twist to your standard shrimp salad. I made this recipe when I had tons of dill in my garden and needed something to do with it. Enjoy!
Provided by Krazykhat
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 2h20m
Yield 12
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender, about 8 minutes. Drain and rinse under cold running water to cool.
- In a serving bowl, combine the mayonnaise, sour cream, lemon juice, mustard, dill and black pepper. Gently stir in the pasta, shrimp, celery, cucumber, tomato and shallots. Mix in salt to taste and refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 241.1 calories, Carbohydrate 16.8 g, Cholesterol 41.4 mg, Fat 16.4 g, Fiber 1 g, Protein 7.5 g, SaturatedFat 3 g, Sodium 192 mg, Sugar 1.7 g
GERMAN POTATO SALAD WITH DILL
Categories Potato Side Dill Bon Appétit
Number Of Ingredients 9
Steps:
- Cover 2 pounds halved small waxy potatoes with cold salted water, bring to a boil, and cook until tender; drain and transfer to a large bowl. Meanwhile, heat 1/4 cup olive oil in a medium skillet over medium-high heat. Add 1/2 chopped onion; season with salt and pepper. Cook, stirring often, until soft, about 5 minutes. Remove from heat and mix in 1/4 cup apple cider vinegar. Add to potatoes along with 4 sliced scallions, 2 tablespoons chopped fresh dill, and 1 teaspoon toasted caraway seeds and toss, crushing potatoes slightly; season with salt and pepper.
GERMAN DILL NOODLE SALAD
This is a recipe that we adapted for our family. Be prepared because we often have to double this recipe! We enjoy this recipe cold or at room temperature, if there is any left! The original recipe did not saute the celery, however, we did not like the texture and cooking the celery, brought out the flavor with the onion and garlic. We added garlic, dill and cayenne because we felt the recipe was "missing" something. I like to use celery salt instead of regular salt because it also adds additional flavor. It is a favorite in our home and enjoyed by our friends and family. I hope you try this recipe and enjoy it as much as we do.
Provided by Judy-Jude
Categories German
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Cook noodles according to the package directions.
- While the noodles are cooking, saute bacon in a large skillet, until lightly browned.
- Set aside.
- Reserve 1 Tablespoon of the drippings and saute onion, celery and garlic until tender, not brown.
- Stir in the sugar, flour, salt and mustard, dill and pinch of cayenne red pepper, if desired.
- Combine water and vinegar, add slowly, stirring constantly to avoid lumps, for about 2-3 minutes, until thickened.
- Rinse and drain noodles; add noodles, bacon and parsley to skillet.
- Heat and serve immediately.
Nutrition Facts : Calories 210.4, Fat 11.4, SaturatedFat 3.6, Cholesterol 31.4, Sodium 205.3, Carbohydrate 20.4, Fiber 1.2, Sugar 4.3, Protein 6
GERMAN HOT NOODLE SALAD
Here's a tasty take-off on German potato salad. It's flavored like the traditional side dish but uses noodles in place of potatoes. I always loved my mother's German potato salad, but once she served this noodle salad instead, I was hooked. -Gordon Kremer, Sacramento, California
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cook noodles according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. , Saute onion in reserved drippings until tender. Stir in the sugar, flour, salt and mustard; add water and vinegar until blended. Bring to a boil. Cook and stir for 1-2 minutes or until thickened and bubbly., Rinse and drain noodles; add to skillet. Stir in celery and parsley; heat through. Transfer to a serving bowl; sprinkle with reserved bacon.
Nutrition Facts : Calories 198 calories, Fat 11g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 303mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 1g fiber), Protein 5g protein.
GERMAN NOODLE SALAD
An easy recipe that I got from a real German! LOL! This is a simple and traditional German dish and every family has their own recipe. It can be prepared for the next day's picnic or barbecue. Its perfect with fried fish or meat, served with a cold beer. You can experiment with some additional or other ingredients, depending on what you want to serve with it. Enjoy!
Provided by Nif_H
Categories German
Time 30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix all other ingredients (except for optional egg garnish) in a salad bowl. If you prefer, add some vinegar from the gherkins to taste. You can also add more mayo.
- Refrigerate for at least 1 hour and up to 24 hours. Garnish with optional egg slices.
GERMAN NUDELSALAT (NOODLE SALAD)
Posted by request - instructions, American equivalents to German products and measurements by HeatherFeather. Thank you so much!
Provided by Clara12
Categories German
Time 35m
Yield 25 serving(s)
Number Of Ingredients 16
Steps:
- Mix ingredients for the dressing and mix well with cooked noodles (
- Check the seasonings& adjust the flavor as needed after it chilled, and might even add a little extra Remoulade or yogurt, if needed, tomorrow.
- It certainly does drink up the dressing quickly!
More about "german dill noodle salad recipes"
GERMAN NOODLE SALAD (CREAMY POTLUCK …
From whereismyspoon.co
5/5 (4)Total Time 25 minsCategory Pasta And RiceCalories 334 per serving
- Bring a large pot of salted water to a boil and cook the noodles according to the packet's instructions. Add the frozen peas during the last 3 minutes of the cooking time. Drain well and place everything into a large bowl.
- Chop the baloney into small cubes. Chop the gherkins, scallions and roasted peppers finely. Add them to the noodle bowl, together with the drained corn. Mix well.
- To make the dressing stir together the yogurt, mayonnaise, mustard and a few tablespoons of gherkin water. Add salt and pepper and adjust the taste with more gherkin water to taste and some sugar, depending on how sweet the gherkin water is. Mix the dressing with the pasta and place it in the fridge, covered for at least a couple of hours or overnight.
- Bring to room temperature before serving, add the chopped parsley and adjust the taste again with salt and pepper.
BEST GERMAN PASTA SALAD (NUDELSALAT) - MY …
From mydinner.co.uk
4.4/5 (9)Total Time 25 minsCategory Appetizer, Main Course, Salad, Side DishCalories 763 per serving
GERMAN PASTA SALAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.1/5 (11)Total Time 40 minsCategory Lunch, Side Dish, SaladCalories 439 per serving
RECIPES FOR AUTHENTIC GERMAN SALADS
From germanfoods.org
DILL PICKLE PASTA SALAD (WITH CREAMY DILL DRESSING)
From berlyskitchen.com
GERMAN POTATO SALAD WITH DILL - THE SIMPLE …
From simple-veganista.com
10 BEST GERMAN NOODLES RECIPES | YUMMLY
From yummly.com
GERMAN DILL NOODLE SALAD RECIPE - WEBETUTORIAL
From webetutorial.com
GERMAN CUCUMBER SALAD | RECIPETIN EATS
From recipetineats.com
GERMAN POTATO SALAD | RECIPETIN EATS
From recipetineats.com
CUCUMBER DILL NOODLE SALAD – CHICKAPEA
From chickapea.ca
GERMAN DILL POTATO SALAD - SERVED FROM SCRATCH
From servedfromscratch.com
? HOT GERMAN NOODLE SALAD {PENNSYLVANIA DUTCH SALAD RECIPE}
From seductioninthekitchen.com
EASY GERMAN POTATO SALAD RECIPE - WWW.THESCRANLINE.COM
From thescranline.com
CREAMY PASTA SALAD RECIPE (NUDELSALAT) - DIRNDL KITCHEN
From dirndlkitchen.com
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #salads #pasta #german #easy #european #pasta-rice-and-grains
You'll also love