Best Creamy Herb Dressing Recipes

LAYERED PEA SALAD WITH CREAMY HERB DRESSING

Steps:

• In the bowl of a food processor, add mayonnaise, sour cream, lemon juice and zest, and herbs. Pulse until smooth. Refrigerate until you are ready to use.
• Layer your salad in a trifle dish. Start with the beets on the bottom in an even layer. Next add a layer of each lettuce, celery, blue cheese, and peas. Spread the dressing over the top of the salad and season with pepper to taste. Top with bacon. Serve immediately or refrigerate until ready to serve.

CREAMY LEMON-HERB DRESSING

Steps:

• Place all ingredients in the bowl of a food processor. Process until smooth and creamy. Season with salt and pepper.

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.

PAN-ROASTED GARLIC AND HERB CHICKEN BREASTS WITH CHOPPED SALAD AND CREAMY CAPER DRESSING

Steps:

• Preheat the oven to 400°F.
• In a shallow dish, combine the garlic, parsley, hot sauce, 3 tablespoons of the EVOO, salt, and pepper. Add the chicken breasts and coat in the mixture; marinate for 5 minutes.
• While the chicken is marinating, in a bowl combine the mayonnaise with the capers, red wine vinegar, dill, mustard, and some pepper. In a slow, steady stream, whisk in the remaining 3 tablespoons of the EVOO.
• Preheat a large nonstick oven-safe skillet over medium-high heat. Add the chicken to the hot pan and brown on each side for 2 to 3 minutes. Transfer the skillet to the oven and roast the chicken for about 15 minutes, or until it is cooked through.
• While the chicken is roasting, in a salad bowl combine the cherry tomatoes, radicchio, scallions, and cucumbers. Pour the creamy caper dressing over the chopped veggies and toss to combine.
• Serve the chicken breasts whole or sliced with some of the dressed chopped salad and the toasted bread.

CREAMY LEMON-HERB DRESSING

Steps:

• In a blender, combine the mayonnaise, whipped cream, onions, parsley, anchovy if desired, chives and lemon juice; cover and process until smooth. Cover and refrigerate for at least 1 hour. ,

PANKO-CRUSTED PORK CHOPS WITH CREAMY HERB DRESSING

Steps:

• To prepare pork, preheat oven to 450 degrees.
• Combine first 6 ingredients in a shallow dish.
• Combine soy sauce and egg white in a medium bowl, stirring with a whisk.
• Place panko in a shallow dish.
• Dredge pork in flour mixture; dip in egg mixture.
• Dredge in panko.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add pork to pan; cook 1 minute on each side.
• Place pork on a baking sheet with cooking spray.
• Bake at 450 degrees for 6 minutes or until done.
• To prepare dressing, combine onions and the remaining ingredients.
• Serve dressing with pork.
• One serving is 1 pork chop and about 2 T dressing.

CREAMY TOMATO-HERB SALAD DRESSING

Steps:

• Combine thoroughly and refrigerate for at least one hour.

CREAMY HERB DIJON DRESSING

Steps:

• In a bowl, whisk together all of the ingredients. Refrigerate until serving.

CREAMY HERB DRESSING

Steps:

• Whisk together yogurt, mayonnaise, club soda, and salt. Stir in herbs.

CREAMY HERB DRESSING

Steps:

• In a blender, combine the first seven ingredients; cover and process until smooth. Cover and refrigerate for at least 1 hour. , In a skillet, cook asparagus in a small amount of water for 3-4 minutes or until crisp-tender; drain well. Spoon dressing over asparagus. Refrigerate leftover dressing.

PASTA SALAD WITH CREAMY HERB DRESSING

Steps:

• To make dressing: Combine milk, mayonnaise, mustard, garlic, salt and pepper, stirring until smooth. Stir in finely chopped herbs. Gradually whisk in vinegar. Let stand for 10 minutes or until pasta is ready.
• To make salad: In large pot of boiling water, cook fusilli according to package. Drain pasta and rinse under running cold water until cool. In large bowl, combine pasta, veggies and dressing. Toss to coat and sprinkle with green onions. Allow to cool in refrigerator for at least 1 hour.

GRILLED FINGERLING POTATO SALAD WITH CREAMY HERB DRESSING

Steps:

• In a large bowl, combine the cream cheese, herbs, milk, mayonnaise, vinegar, mustard, lemon zest, and 3/4 tsp. each salt and pepper. Blend with an electric hand mixer on medium speed until smooth; set aside. Prepare a gas or charcoalgrill for indirect cooking over medium-high heat: On a gas grill, heat all burners on medium high and then turn off all but one burner just before cooking the potatoes; on a charcoal grill, bank the coals to one side of the grill. In another large bowl, toss the potatoes and shallots with the olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Put the potatoes and shallots on the cooler side of the grill (if the bars on your grill grates are far apart, lay a piece of foil down and put the potatoes and shallots on it), cover, and cook until tender and golden-brown, flipping once, 10 to 15 minutes. Transfer the potatoes to the bowl of dressing. Transfer the shallots to a cutting board, coarsely chop, and then add them to the potatoes. Stir gently to combine. Season to taste with salt and pepper. Serve warm

ZUCCHINI PASTA W/ CREAMY LEMON HERB DRESSING

Steps:

• combine zucchini, diced veggies and edamame Combine all dressing ingredients, pour over pasta mix and toss to combine.

LOW CALORIE CREAMY HERB DRESSING

Steps:

• In a pyrex bowl mix the yogurt, vinegar, mustard& sugar.
• If you want to make it ahead you can cover it and store in the fridge for 3 days.

CREAMY ROASTED GARLIC AND HERB DRESSING

Steps:

• Preheat oven to 375 degrees. Toss garlic with oil and wrap loosely in foil. Roast in oven for about 45 minutes, or until cloves have softened. Let cool 5-10 minutes. Place cooled garlic in work bowl of food processor with basil and parsley; pulse on Grind 10 times. Scape work bowl. Add yogurt, mayonnaise and vinegar. Process on Grind until smooth and blended, about 30 seconds. Scrape the work bolw; process 15 additional seconds. Transfer to an airtight container. Dressing keeps for one week in refrigerator.

GRILLED PANCETTA WRAPPED SHRIMP WITH CREAMY HERB DRESSING

Steps:

• Blend first 6 ingredients in processor until herbs are finely chopped. Por dressing into small bowl, cover and chill. Place shrimp on a baking sheet. Wrap one slice of pancetta around each shrimp, securing with a toothpick. Brush with oil. Sprinkle with pepper. (can be made 4 hours ahead. Spray grill rack with cooking spray. Heat BBQ to medium high. Grill shrimp until cooked through and pancetta is crisp- turning occasionaly- about 6 minutes. Remove toothpicks. Place bowl of dressing on a platter and arrange shrimp around bowl.

SALMON, COUSCOUS, AND WATERCRESS WRAP WITH CREAMY HERB DRESSING

Steps:

• Grill the salmon: Heat a grill pan over medium-high heat. Coat the salmon with olive oil and season with salt and pepper. Grill about 5 minutes per side, depending on how thick your salmon filet is. Remove and let cool.
• Make the couscous: Put the couscous into a bowl and pour over 2 cups boiling water. Add 1 tablespoon olive oil, juice of 1/2 lemon, and salt and pepper to taste. Stir gently, cover, and let sit until the water is absorbed, about 15 minutes. Fluff with a fork, making sure to separate all the grains. Add the tomatoes, cucumbers, scallions, watercress, herbs, remaining olive oil, and remaining lemon juice; season with salt and pepper. Gently toss the couscous to combine all the ingredients.
• Make the dressing: Combine all the ingredients in a blender and process until smooth, green, and creamy. If necessary, thin the dressing with a tablespoon or two of warm water. Taste and adjust seasoning.
• Assemble the salad: Put a large piece of lavash bread onto a plate and pile on some of the couscous. Break the salmon apart by hand and place a big chunk on top of the couscous. Drizzle over some of the dressing and roll up the wrap.

GRILLED PANCETTA-WRAPPED SHRIMP WITH CREAMY HERB DRESSING

Steps:

• Blend first 6 ingredients in processor until parsley is finely chopped. Pour dressing into small bowl; cover and chill until cold, at least 1 hour. Place shrimp on baking sheet. Wrap 1 pancetta slice around each shrimp; secure with toothpick. Brush with oil. Sprinkle with pepper. DO AHEAD Can be made 4 hours ahead; cover and chill. Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Grill shrimp until cooked through and pancetta is crisp, turning occasionally, about 6 minutes. Remove toothpicks. Place bowl of dressing on platter. Arrange shrimp around bowl.

CREAMY MUSTARD-HERB DRESSING

Steps:

• Combine herbs, garlic, anchovies, mustard, vinegar and lemon juice in food processor and pulse until just pureed. Scrape down bowl, add cottage cheese and buttermilk, and pulse until smooth. Dressing will still have a slightly lumpy consistency as the curds in the cottage cheese won't really puree, but just be cut into finer and finer dice. To adjust: For a thicker dip add more cottage cheese a tablespoon at a time. If desired, increase the lemon juice and vinegar together a teaspoon at a time. Herbs, particularly the dill and garlic, should be adjusted to taste. If making a dip, the dill in particular can be increased quite a bit with very good results.

CREAMY HERB SALAD DRESSING

Steps:

• In a food processor fitted with a metal blade, process all ingredients until smooth. Store leftovers in fridge for up to 1 week.