Best Herbes De Provence Salad Dressing Recipes

Herbes De Provence Dressing image

Provided by Hey Jude

Time 10m

Yield 1 2/3 cups

Number Of Ingredients 8

1 1/3 cups mayonnaise
1/4 cup red wine vinegar
1 large garlic clove, minced
1 teaspoon Dijon mustard
1 teaspoon soy sauce
1 teaspoon salt
1 teaspoon fresh ground pepper
1 teaspoon dried herbes de provence, crushed

Steps:

Combine the ingredients in a bowl and mix well. Chill, covered for 2 hours to allow the flavors to blend.

Nutrition Facts : Calories 750.7, Fat 63, SaturatedFat 9.2, Cholesterol 48.9, Sodium 2970.3, Carbohydrate 47, Fiber 0.5, Sugar 12.2, Protein 2.5

Herbs De Provence Seasoning image

Provided by Bippie

Categories European

Time 5m

Yield 1/3 cup

Number Of Ingredients 9

1 tablespoon dried thyme
1 tablespoon dried basil
1 tablespoon dried rosemary, crushed
1 tablespoon dried tarragon
1 tablespoon dried savory
1 tablespoon dried marjoram
1 tablespoon dried oregano
1 tablespoon dried lavender (optional)
1 bay leaf, crushed

Steps:

French Potato Salad With Herbes De Provence image

Provided by gail.lalumiere

Categories Potato

Time 28m

Yield 5 cups, 6 serving(s)

Number Of Ingredients 9

2 lbs red potatoes, cut into 1/4 inch slices
2 tablespoons salt
1 medium garlic clove
1/4 cup olive oil
1 1/2 tablespoons white wine vinegar
3 teaspoons dried herbes de provence
2 teaspoons Dijon mustard
1/2 teaspoon black pepper
3 green onions, sliced thinly

Steps:

In a large pot use about 6 cups of cold water, the potatoes and all the salt to bring to a boil and reduce heat to medium.
Place the garlic clove on a skewer and lower into the boiling water for 45 seconds to blanch. Remove it and run under cold water to stop the cooking. Set aside.
Keep the potatos cooking for about 5 minutes until tender. Drain and reserve 1/4 cup of the potato water.
Arrange the hot potatoes on a large cookie sheet and spread them out a little. Sprinkle the green onions over the top.
Press the garlic through a press and wisk it into the oil, vinegar, cooking water, herbs, mustard and black pepper. Stir till well combined.
Pour the dressing over the potatoes and let it sit for 10 minutes.
Mix gently to combine, transfer to a bowl and serve immediately.

Nutrition Facts : Calories 193.2, Fat 9.3, SaturatedFat 1.3, Sodium 2354.8, Carbohydrate 25, Fiber 2.9, Sugar 1.7, Protein 3.1

Grilled Chicken Salad Provencal image

Yield Serves 2

Number Of Ingredients 14

1 tablespoon olive oil
1 tablespoon canned unsalted chicken broth
2 garlic cloves, pressed
1 1/2 tablespoons balsamic vinegar or red wine vinegar
1 teaspoon herbes de Provence*, crumbled
2 boneless skinless chicken breasts, well trimmed
1 zucchini, quartered lengthwise
1 Japanese eggplant, quartered lengthwise
1 crookneck squash, quartered lengthwise
1 small red or green bell pepper, sliced lengthwise
1 bunch arugula
Curly endive
Additional balsamic vinegar or red wine vinegar
Herbes de Provence, a dried herb mixture, is available at specialty foods stores and some supermarkets. A combination of dried thyme, basil, savor and fennel seeds can be used.

Steps:

Prepare barbecue (high heat). Combine first 5 ingredients in small bowl. Brush olive oil mixture lightly over chicken, zucchini, eggplant, crookneck squash and bell pepper. Grill chicken and vegetables until chicken is cooked through and vegetables are tender, turning occasionally, about 4 minutes. Transfer to large plate. Slice chicken breast diagonally. Arrange chicken and vegetables on plates, garnishing each serving with arugula and endive. Serve, passing balsamic vinegar separately.