GREEK ORZO AND GRILLED SHRIMP SALAD WITH MUSTARD-DILL VINAIGRETTE
Steps:
- Combine orzo, cucumber, green onions, and tomatoes in a large bowl. Place dill, vinegar, and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Season with salt and pepper, to taste. Pour the vinaigrette over the orzo mixture and stir well to combine. Gently fold in the feta cheese.
- Heat grill to high. Brush shrimp with oil and season with salt and pepper. Grill for approximately 2 minutes per side or until just cooked through. Divide orzo salad among 4 take-out containers or plates and top with 4 shrimp. Garnish with additional dill.
DILL VINAIGRETTE
It's pretty tasty!
Provided by Rinnie
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 15m
Yield 2
Number Of Ingredients 9
Steps:
- In a blender, combine the oil, vinegar, sugar, dill weed, salt, onion powder, garlic powder, dry mustard and pepper. Blend until smooth, cover and refrigerate until chilled.
Nutrition Facts : Calories 263.8 calories, Carbohydrate 5.2 g, Fat 27.6 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 3.6 g, Sodium 147 mg, Sugar 3.3 g
SHRIMP AND CUCUMBER SALAD WITH DILL VINAIGRETTE
Categories Salad Shellfish Vegetable Sauté Quick & Easy Graduation Vinegar Lemon Shrimp Cucumber Summer Shallot Dill Lettuce Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Combine first 4 ingredients in large saucepan; boil 10 minutes. Add shrimp; cook just until opaque in center, about 1 minute. Drain. Transfer shrimp to bowl. (Can be made 1 day ahead. Cover; chill.)
- Peel cucumbers and cut lengthwise in half. Using spoon, scrape out seeds and discard. Coarsely grate cucumbers. Transfer cucumbers to bowl of ice water. Whisk oil, vinegar, shallots, dill, and sugar in medium bowl; season with salt and pepper. (Cucumbers and vinaigrette can be made 3 hours ahead. Cover; chill.)
- Drain cucumbers well. Transfer to paper towels; pat dry. Return cucumbers to bowl. Add 1/4 cup vinaigrette to bowl with shrimp and toss. Add remaining vinaigrette to cucumbers; toss to coat. Arrange 1 lettuce leaf on each of 8 plates. Using slotted spoon, divide cucumbers among lettuce leaves. Top each serving with 3 shrimp.
CUCUMBER SALAD WITH DILL VINAIGRETTE
A fresh and light salad that involves no mayo or sour cream, so it is great for picnics and BBQs! Serve immediately or refrigerate overnight to let flavors blend.
Provided by CHEFBOYOSARAH
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Mix tomatoes, cucumbers, red onion, and yellow bell peppers in a bowl; add vinegar, olive oil, capers, and dill. Toss to evenly coat vegetables with dressing.
Nutrition Facts : Calories 193.3 calories, Carbohydrate 15.4 g, Fat 14.7 g, Fiber 3.9 g, Protein 3.2 g, SaturatedFat 2 g, Sodium 855.6 mg, Sugar 2.8 g
GREEK ORZO SALAD WITH MUSTARD-DILL VINAIGRETTE
Steps:
- Bring 8 cups of cold, salted water to a boil in a medium saucepan. Add the orzo and cook until al dente, 7 to 8 minutes. Drain well.
- While the orzo cooks, whisk together the mustard, vinegar and some salt and pepper in a medium bowl until smooth. Slowly whisk in the olive oil until emulsified. Set aside.
- Combine the orzo, green onions, tomatoes and cucumbers in a large bowl; season with salt and pepper and toss to combine. Scatter the feta and dill over the top, drizzle with the vinaigrette, and toss again. Serve immediately, or chill for up to 8 hours.
ROASTED GREEN BEANS WITH DILL VINAIGRETTE
This recipe is irresistible! I have had this and only this for dinner on several occasions. Enjoy! Save time by purchasing beans already trimmed. I usually double the recipe as the beans do shrink a bit when roasted.
Provided by Annexa
Categories Side Dish Vegetables Green Beans
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Combine the green beans in a large bowl with 1 tablespoon olive oil and the coarse salt; toss to coat.
- Roast the green beans in the preheated oven until cooked through, about 20 minutes.
- Whisk 1 tablespoon of olive oil, red wine vinegar, Dijon mustard, sugar, dill, and pepper together in a bowl; drizzle over the roasted green beans to serve.
Nutrition Facts : Calories 139.2 calories, Carbohydrate 18.4 g, Fat 7 g, Fiber 7.8 g, Protein 4.2 g, SaturatedFat 1 g, Sodium 351.7 mg, Sugar 4.2 g
DILL VINAIGRETTE
This quick-to-fix combination is my favorite salad dressing. It gets its pleasant herb flavor from dill weed, celery seed and a handful of other seasonings. -Joyce Clifford of Mansfield, Ohio
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 2/3 cup.
Number Of Ingredients 11
Steps:
- In a jar with a tight-fitting lid, combine the first 10 ingredients; shake well. Serve with salad. Refrigerate leftovers; shake well before serving.
Nutrition Facts : Calories 77 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 118mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
MALAGUENA LEMON AND DILL VINAIGRETTE
A full-flavored, tangy dressing to complement any seafood and/or accompanying side dish. Dressing is ready immediately, but giving it 30 minutes for the flavors to blend is ideal.
Provided by Anonymous
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 15m
Yield 1
Number Of Ingredients 7
Steps:
- Stir vinegar and mustard together in a small bowl until smooth. Stir dill, garlic, and lemon juice into the vinegar mixture. Slowly stream olive oil into the mixture while whisking continuously; keep beating until the dressing is creamy and smooth. Season with salt and pepper.
Nutrition Facts : Calories 262.7 calories, Carbohydrate 4 g, Fat 27 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 3.8 g, Sodium 379 mg, Sugar 0.1 g
CRISPY POTATO PANCAKE WITH SMOKED SALMON AND DILL-CAPER VINAIGRETTE
Provided by Geoffrey Zakarian
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F.
- In a small mixing bowl, combine the mustard, vinegar and shallots. Whisk in the canola and olive oils to emulsify the dressing, and then fold in the capers and dill. Season with pepper only, as the capers are salty.
- On the large-hole side of a box grater, grate the onion into a strainer set over a bowl. Then, peel the potatoes. It is important to work quickly to avoid potato oxidation. You do not want to store the potatoes in water, as the starch will be washed away. Using the large-hole side of the box grater, grate the potatoes into the strainer. Press out the liquid and discard. Toss the potatoes with the onions and season with salt and pepper.
- In an 8-inch nonstick saute pan set over medium-high heat, melt the Clarified Butter. It will seem like a lot of butter. Pack the potatoes into the pan, so that the layer is 1/2-inch thick. Saute the potatoes until the bottom just starts to brown, 5 to 7 minutes. Carefully and gently flip the potato pancake onto a small plate browned-side up. Then slide the potato pancake back into the pan and brown on the other side over medium-high heat. Place in the oven and cook until evenly golden, another 10 to 15 minutes. Drain the potato pancake on a paper towel and cut into quarters.
- Roll the smoked salmon into rosettes. Top the potato pancake slices with the smoked salmon rosettes, a few dollops of creme fraiche and the dill fronds. Drizzle with the vinaigrette before serving.
- Heat the butter in a heavy-duty saucepan over very low heat until it's melted. Simmer gently until the foam rises to the top of the melted butter. The butter may splatter a bit, so be careful.
- Once the butter stops spluttering and no more foam seems to be rising to the surface, remove from the heat and skim off the foam with a spoon.
- Line a mesh strainer with a few layers of cheesecloth or gauze and set the strainer over a heatproof container.
- Carefully pour the warm butter through the cheesecloth-lined strainer into the container, discarding any solids from the bottom of the pan.
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.
STEAMED CARROTS WITH LEMON-DILL VINAIGRETTE
These are knife-and-fork carrots for your next gathering. Steaming them whole retains their carroty essence; tossing them with lemon-dill vinaigrette while they are still warm allows them to absorb lots of flavor.
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Whisk together the lemon juice, Dijon mustard, vinegar and honey in a medium bowl until combined. Slowly pour in the olive oil, whisking constantly, until the vinaigrette is smooth and thickened. Stir in the chopped dill, lemon zest and 1/2 teaspoon salt. Set aside.
- Fill a medium wide-mouthed pot with 2 inches of water. Set a collapsible steamer basket insert into the pot, then bring to a simmer over medium-high heat.
- Put the carrots in the steamer basket and cook, covered, until tender when pierced with a knife, about 8 minutes. Gently toss the warm carrots with the dressing in a large shallow serving dish. Allow the dressing to absorb into the carrots for 5 minutes before serving.
LEMON DILL VINAIGRETTE
This recipe was emailed to me as part of a salad recipe. The dressing intrigued me. It is wonderful over chicken salad with mixed greens or mixed with tuna for a deliciously different tuna salad. "The Best Diabetes Cookbook" by Katherine Younker.
Provided by PaulaG
Categories Salad Dressings
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In bowl, whisk together vinegar, lemon juice, water, onion, garlic and dill.
- Whisk in oil until thoroughly combined; allow to sit at room temperature for 30 to 60 minutes before serving to allow flavors to blend.
- Refrigerate leftovers, allow to come to room temperature before serving.
Nutrition Facts : Calories 104.6, Fat 10.2, SaturatedFat 1.4, Sodium 4.4, Carbohydrate 3.2, Fiber 0.2, Sugar 2.1, Protein 0.2
POTATO SALAD WITH LEMON-DILL VINAIGRETTE
I adapted this marvelous recipe from a Lorna Sass cookbook. It's delicious warm, so if you're in a hurry you can serve it right away.
Provided by appleydapply
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Peel potatoes and slice 1/4" thick. Cook just until fork tender; drain and transfer to a bowl.
- Add the celery and onion to the potatoes.
- Prepare the dressing: Combine remaining ingredients and stir well or shake in a small jar.
- Pour over the still-warm potatoes and stir gently to combine, making sure all potatoes are coated.
- If desired, add more salt, pepper, or lemon juice to taste.
- Serve warm or at room temperature.
GREEK ORZO AND GRILLED SHRIMP SALAD WITH MUSTARD-DILL VINAIGRETTE
Steps:
- 1. Combine orzo, cucumber, green onions, and tomatoes in a large bowl. 2. Place dill, vinegar, and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Season with salt and pepper, to taste. Pour the vinaigrette over the orzo mixture and stir well to combine. 3. Gently fold in the feta cheese. 4. Heat grill to high. Brush shrimp with oil and season with salt and pepper. Grill for approximately 2 minutes per side or until just cooked through. 5. Divide orzo salad among 4 take-out containers or plates and top with 4 shrimp. Garnish with additional dill.
AVOCADO AND GRAPEFRUIT SALAD WITH MINT-DILL VINAIGRETTE
This is a beautiful salad to eat and in presentation. The flavors just burst in your mouth. Hibiscus salt gives it a tangy dimension that is unbeatable.
Provided by Buckwheat Queen
Categories Salad Green Salad Recipes
Time 1h20m
Yield 2
Number Of Ingredients 10
Steps:
- Place 1 grapefruit segment, mint leaves, dill, vinegar, and oil into a mini electric blender. Pulse a few times to create a vinaigrette.
- Place remaining grapefruit sections into a large bowl. Add avocado and endive. Pour vinaigrette over the salad and toss to coat. Let rest in the refrigerator for 1 hour. Top with jalapeno, black pepper, and hibiscus salt before serving.
Nutrition Facts : Calories 382.6 calories, Carbohydrate 27.7 g, Fat 31.4 g, Fiber 11.9 g, Protein 4 g, SaturatedFat 4.2 g, Sodium 121.8 mg, Sugar 12 g
CHOPPED SALAD WITH SHALLOT VINAIGRETTE, FETA, AND DILL
Make this salad with whatever produce you'd like (such as blanched fava beans and asparagus in the spring); just make sure everything is cut to roughly the same size.
Provided by Samin Nosrat
Categories Bon Appétit Salad Salad Dressing Dill Feta Shallot Cucumber Radicchio Lemon Sugar Snap Pea Wheat/Gluten-Free Summer Spring
Yield 8 servings
Number Of Ingredients 14
Steps:
- Mix shallot, lemon zest, lemon juice, and vinegar in a large bowl. Let sit 10 minutes, then mix in oil. Set vinaigrette aside.
- Meanwhile, mix a palmful of salt into a medium bowl of ice water; add peas. Let sit 10 minutes, then drain and pat dry (this makes them super crisp).
- Add peas, radishes, cucumbers, romaine, and radicchio to bowl with reserved vinaigrette; toss well to coat. Add feta and dill, season with salt and pepper, and toss again to combine. Transfer to a platter to serve.
- Do Ahead:
- Vinaigrette can be made 6 hours ahead. Cover and chill. Bring to room temperature before using.
SMOKED SALMON HASH WITH DILL VINAIGRETTE
Steps:
- For the vinaigrette: place vinegar, lemon juice, shallot, dill, salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. Transfer the vinaigrette to a bowl or squeeze bottle.
- For the hash: Bring 4 cups of water to a simmer in a medium saute pan, add the salmon and poach until just cooked through, about 8 minutes. Remove the salmon, flake with a fork and transfer the mixture to medium bowl. Add the roasted pepper, potatoes, horseradish, salt and pepper and dill and gently mix until combined.
- Heat the olive oil in a large, nonstick saute pan over high heat. Add the hash mixture and cook, stirring occasionally until golden brown and crisp all over. Divide the hash among 4 plates and top each with a poached egg and a tablespoon of salmon caviar. Drizzle with the dill vinaigrette. Garnish with fresh dill.
CUCUMBER DILL VINAIGRETTE
This goes well on fish, rice, chicken or salmon salads.
Provided by Molly O'Neill
Categories condiments, salads and dressings
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- In a medium bowl, whisk the cucumber juice and buttermilk together. Whisk in the dill, salt and pepper. Taste and correct seasoning if needed.
Nutrition Facts : @context http, Calories 19, UnsaturatedFat 0 grams, Carbohydrate 3 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 157 milligrams, Sugar 2 grams
WARM PEARL BARLEY & ROASTED CARROT SALAD WITH DILL VINAIGRETTE
This salad combines sweet carrots with the liquorice bite of a slightly acidic dressing and creamy blue cheese - a simple lunch or side dish
Provided by Georgina Fuggle
Categories Side dish
Time 55m
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Put the sliced carrots in a large roasting tin with the shallots, garlic and fennel seeds. Drizzle over the oil, toss everything together and season. Roast for 35-40 mins until everything has caramelised and the carrots are tender.
- Meanwhile, boil the pearl barley in a large pan of salted water until al dente, about 30 mins. Make the dressing by whisking all the ingredients together with some seasoning. Remove the carrots from the oven.
- Strain the pearl barley and toss through the dressing, carrots, dill, parsley and half the cheese. Finish with a few of the fennel tops and the remaining cheese. Serve warm or cold with a slice or two of warm buttered soda bread, if you like.
Nutrition Facts : Calories 533 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 15 grams protein, Sodium 1.2 milligram of sodium
MUSTARD AND DILL VINAIGRETTE
Categories Condiment/Spread Mustard No-Cook Quick & Easy Salad Dressing Vinegar Dill Gourmet
Yield Makes about 1/2 cup
Number Of Ingredients 5
Steps:
- In a bowl whisk together the brown sugar, the mustard, the vinegar, and salt to taste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified. Stir in the dill.
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