Lemon Pesto Buttermilk Salad Dressing Recipes
PESTO BUTTERMILK DRESSING
A good dressing is hard to beat; a great one is brilliant. We love a tangy blend of buttermilk and Greek yogurt. -Liz Bellville, Jacksonville, North Carolina
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 1-3/4 cups.
Number Of Ingredients 9
Steps:
- Place all ingredients in a jar with a tight-fitting lid; shake well. Refrigerate 1 hour. Just before serving, shake dressing again.
Nutrition Facts : Calories 50 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 165mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
PASTA SALAD WITH LEMON-PESTO DRESSING
Provided by Rachael Ray : Food Network
Categories side-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil and salt it.
- Place pesto, lemon zest, lemon juice, parsley, tomatoes, scallions and cheese in a large bowl.
- Cook pasta to al dente then cold shock it and chill it down under cold running water. Drain well. Add to mixing bowl. Combine salad and season with salt and pepper, to taste.
LIGHT LEMON PESTO PASTA
Light, yet full of flavor, this pesto is perfect tossed with hot spaghetti for a quick dinner. It is also excellent as a pizza sauce or smeared on hot French bread. It freezes well to preserve the bounty of summer basil.
Provided by Baking Nana
Categories World Cuisine Recipes European Italian
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti at a boil until cooked through but firm to the bite, about 12 minutes; drain. Transfer spaghetti to a large bowl.
- Put cubed Romano cheese in the bowl of a food processor; process until coarsely grated, about 30 seconds. Put garlic into the food processor and process until the cheese and garlic are combined. Add spinach, basil, walnuts, lemon juice, lemon zest, and salt; process until the mixture comes together into a thick paste. Scrape down the sides of the bowl with a spatula.
- With food processor running, drizzle olive oil into the mixture. Continue processing until the oil is integrated smoothly.
- Pour sauce over spaghetti and toss to coat.
Nutrition Facts : Calories 464.7 calories, Carbohydrate 60.2 g, Cholesterol 19.7 mg, Fat 17.2 g, Fiber 3.5 g, Protein 18 g, SaturatedFat 4.7 g, Sodium 337.3 mg, Sugar 2.7 g
CRUNCHY LEMON-PESTO GARDEN SALAD
I love using vegetables straight from the garden in preparing this salad. If I pick the squash and cucumbers early enough, their skins are so tender that there's no need to remove them! Best of all, it's easily adaptable-any fresh veggie from the garden can be swapped in with delicious results! -Carmell Childs, Clawson, Utah
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a bowl, whisk together the first 6 ingredients until blended. In another bowl, combine squash, cucumbers, peas, Parmesan and green onions. Pour dressing over salad; toss to coat. Top with bacon to serve.
Nutrition Facts : Calories 159 calories, Fat 11g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 586mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges
LEMON PESTO BUTTERMILK SALAD DRESSING
A great use for leftover buttermilk, this delicious dressing is from May 2010's Canadian Living. No buttermilk on hand? No problem. Add 1 tbsp white wine vinegar or lemon juice per cup of milk and microwave just long enough to curdle, about 10 seconds.
Provided by Katzen
Categories < 15 Mins
Time 5m
Yield 1 1/3 Cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together in an airtight container in the fridge, up to one week.
Nutrition Facts : Calories 130.7, Fat 10.5, SaturatedFat 1.9, Cholesterol 12.1, Sodium 325.3, Carbohydrate 7.5, Fiber 2.3, Sugar 3.3, Protein 2.9
KEFIR "BUTTERMILK" SALAD DRESSING
Adapted from a recipe from The Gourmet Cookbook. Original recipe used buttermilk, I have substituted plain kefir and made a couple of other minor changes. The final product is a healthier, lighter, "buttermilk" style dressing.
Provided by agendawoman
Categories Salad Dressings
Time 10m
Yield 2 cups, 16 serving(s)
Number Of Ingredients 10
Steps:
- Put all of the ingredients, except the olive oil in a blender or food processor. Puree until all ingredients are well incorporated. Drizzle in the olive oil while processing. Continue to blend for another 20 seconds or so.
- Best if refrigerated overnight, as it allows the dressing to thicken slightly, and the flavors to mingle. I have, however, used it right out of the blender and it still tastes great.
Nutrition Facts : Calories 32.1, Fat 2.9, SaturatedFat 0.4, Cholesterol 1, Sodium 29.3, Carbohydrate 1.3, Sugar 0.6, Protein 0.3
PASTA SALAD WITH LEMON-PESTO DRESSING
This is a Food Network recipe courtesy of Rachael Ray. A wonderful picnic or potluck salad... no mayo!
Provided by Docs Mom
Categories Potluck
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil and salt it.
- Place pesto, lemon zest, lemon juice, parsely, tomatoes, scallions and cheese in a large bowl.
- Cook pasta to al dente then cold shock it and chill it down under cold running water. Drain well. Add to mixing bowl. Combine salad and season with salt and pepper, to taste.
Nutrition Facts : Calories 293.2, Fat 1.3, SaturatedFat 0.2, Sodium 9.1, Carbohydrate 59.5, Fiber 3.1, Sugar 1.8, Protein 10.4
HERBED LEMON-BUTTERMILK DRESSING
Outstanding recipe!!! Courtesy of Cooking Light magazine, and I must tell you that it is the dressing I've been craving for YEARS! YUM!!! It's great as a marinade on chicken, dressing on a salad, and dip with cut-up veggies!
Provided by Stacky5
Categories Salad Dressings
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 12
Steps:
- Combine all ingredients, stirring with a whisk until dressing is well blended.
- NOTE: Refrigerate dressing in an airtight container for up to five days; stir well before using.
Nutrition Facts : Calories 268.9, Fat 18.8, SaturatedFat 3.2, Cholesterol 18.5, Sodium 963, Carbohydrate 22.1, Fiber 1.1, Sugar 10.1, Protein 5.2
LEMON-HERB BUTTERMILK DRESSING
Packed with herbs and plenty of lemon, this quick buttermilk dressing can be considered a brighter, lighter cousin of ranch. It's terrific in grain bowls, for salads or even as a sauce for poached, sautéed or grilled fish.
Provided by Francis Lam
Categories salads and dressings
Time 10m
Yield 1 3/4 cups
Number Of Ingredients 9
Steps:
- In a small bowl, whisk together the buttermilk and sour cream. Whisk in the lemon juice and olive oil, and season to taste with salt and plenty of black pepper. Stir in the thyme, basil and chives.
Nutrition Facts : @context http, Calories 119, UnsaturatedFat 7 grams, Carbohydrate 4 grams, Fat 10 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 230 milligrams, Sugar 4 grams
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