Best Pesto Salad Dressing Recipes

BLACK BEAN-CHICKEN SALAD WITH CREAMY CILANTRO PESTO DRESSING

Steps:

• Prepare Creamy Cilantro Pesto Dressing. Heat oil in 10-inch skillet over medium- high heat. Cook chicken in oil 6 to 8 minutes, stirring occasionally, until no longer pink in center. Toss chicken, chili powder and garlic salt; set aside.
• Cook and drain pasta as directed on package. Rinse with cold water; drain. Mix pasta, chicken, dressing, tomato and beans.

PASTA SALAD WITH LEMON-PESTO DRESSING

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.

CREAMY PESTO SALAD DRESSING

Steps:

• Whisk to combine. Dress salad! :).

THAI SPICES SHRIMP SALAD WITH ASIAN GREENS AND PESTO DRESSING

Steps:

• Make dressing:
• Blend basil, nuts and vinegar in processor until nuts are finely ground. With machine running, gradually add oil and blend well. Season to taste with salt and pepper. Transfer to small bowl. (Dressing can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
• Make shrimp:
• Whisk coconut milk and curry paste in medium saucepan over medium-low heat until blended; bring to simmer. Add shrimp and simmer until shrimp are almost opaque in center, about 3 minutes. Remove from heat. Refrigerate shrimp in curry liquid, uncovered, until very cold, about 2 hours.
• Place rice sticks in medium bowl. Cover with very hot water. Let stand until tender, about 25 minutes. Drain rice sticks. (If using pasta, cook in pot of boiling salted water until just tender but still firm to bite. Drain well; rinse pasta with cold water and drain again.) Using knife or poultry shears, cut rice sticks or pasta into shorter (about 6-inch) lengths. Place noodles in medium bowl and toss with enough dressing to coat.
• Combine cabbage, bok choy, green onions and chopped cilantro in large bowl. Toss with enough dressing to coat. Season with salt and pepper. Divide greens among plates. Top with noodles. Drain shrimp; place atop noodles, dividing equally. Garnish with cilantro sprigs. Pass any remaining dressing separately.

WARM POTATO & TUNA SALAD WITH PESTO DRESSING

Steps:

• Put the potatoes in a pan of boiling water, bring back to the boil and simmer for 8-10 minutes until tender.
• Meanwhile, mix the pesto and oil to make a dressing. Halve the tomatoes, drain and flake the tuna. Add the beans to the potatoes for the last 3 minutes of cooking time.
• Drain the potatoes and beans and tip into a salad bowl. Stir in the spinach so that it wilts a little in the warmth from the vegetables. Season with salt and pepper. Scatter the tomatoes and tuna on top, drizzle with the pesto and gently toss everything together.

VEGGIE RIBBON SALAD WITH ANY NUT PESTO DRESSING

Steps:

• Put the nuts in a small dry skillet and cook over medium heat until lightly toasted, about 3 minutes; transfer to a plate to cool.
• Combine the nuts, basil, parsley, garlic and 1/4 teaspoon salt in a food processor and pulse until very finely ground. With the motor running, gradually add the olive oil and process until well combined.
• Use a Y-shaped vegetable peeler to slice the vegetables into ribbons. With the yellow squash and zucchini, it is easiest to slice the sides, working around the core (and then discarding the core). Toss the vegetable ribbons together in a bowl. Add just enough pesto to lightly coat, then add the lemon juice and Parmesan and toss to combine. Serve immediately (any remaining pesto can be kept refrigerated for up to 1 week).

CHICKEN CHOPPED SALAD WITH SPICY SUNDRIED-TOMATO PESTO DRESSING

Steps:

• 1. Put chicken breast, lightly salted & peppered, into ZipLock Zip n' Steam bag, with a shake or two of olive oil and the chopped onion, shake bag to make sure the chicken and onions are well-coated in the olive oil. Microwave on high 3 minutes, pull out and set aside to cool. 2. Toss veggies and parsley together in mixing bowl and set aside. 3. In smaller mixing bowl whisk together dressing ingredients, adjusting to desired taste & consistency. 4. Cut the steamed chicken breast into 1/2" dice, and add (with the onions) to the veggies, and toss. 5. Fold in dressing until everything is evenly coated (I like to add it in thirds so that I don't overdress,) and then toss in the almonds and the grated Parmesan. 6. Enjoy! (I occasionally like to serve it on a bed of chopped romaine, but it's great plain too, if you're in a hurry.)

ARTICHOKE AND ASPARAGUS SALAD WITH PESTO-MAYONNAISE DRESSING

Steps:

• Trim artichokes, taking off all but 1 inch of stem, chopping off top inch of leaves. Trim any pointy leaves with scissors. Place artichokes in a pot of boiling water with a few squirts of lemon juice. Boil for about 30-45 minutes, until outer leaves are easily removed and the meat on them is tender and easily scraped off with teeth. Remove from water, cover and refridgerate. Break woody ends off of asparagus. Bring a saucepan of lightly salted water to a boil. Add asparagus and boil for about 5 minutes, until tender but still relatively firm. Remove from hot water and plunge into ice water. Wrap in a towel and keep chilled Wash endive, removing whole leaves. For dressing, mix pesto and mayonnaise. Add salt and pepper to taste if necessary. Assemble salad. Divide asparagus spears and endive among plates. Cut each artichoke in half, and scoop out choke with a spoon. Arrange a half on each plate. Spoon dressing into the well left after removing the choke. serve.

~ CUCUMBER, TOMATO, ONION SALAD & PESTO DRESSING ~

Steps:

• 1. Mix pesto, oil, salt, pepper, oil and vinegar in a small bowl. Taste and adjust seasoning if need be. Stir in cheese.
• 2. Mix tomatoes, cucumber and onion in a bowl. Toss with dressing. Leave set 15 minutes before serving.
• 3. Enjoy, was quite tasty.

ITALIAN-STYLE CHEF SALAD WITH CREAMY PESTO DRESSING

Steps:

• To prepare the Creamy Pesto Dressing, stir together the mayonnaise or salad dressing, sour cream, Parmesan cheese, pesto, and garlic in a small bowl.
• Stir in milk, 1 teaspoon at a time, to make of desired consistency; set aside.
• Divide the greens among four individual salad bowls or serving plates.
• Arrange the mozzarella or provolone cheese, ham or turkey, salami or prosciutto, tomato, yellow or green pepper, onion and artichoke hearts over the greens.
• Drizzle with the Creamy Pesto Dressing.

THE OLD SPAGHETTI FACTORY'S CREAMY PESTO SALAD DRESSING RECIPE

Steps:

• Whisk together oil and mayonnaise. Add buttermilk, cheese, basil, salt, garlic and hot sauce, to taste. Mix thoroughly. Cover and let flavors meld overnight in refrigerator. This also makes an excellent chicken marinade. This recipe yields ?? servings.

TOMATO AND CUCUMBER SALAD WITH A PESTO LIKE DRESSING.

Steps:

• Place all dressing ingredients in a blender and process till smooth and creamy.
• Place all the lettuce on a large platter.
• Arrange tomatoes and cucumbers on lettuce.
• Pour some dressing on arrangement and serve some on the side for those that want it.

STETSON SALAD WITH PESTO BUTTERMILK DRESSING RECIPE - (4.2/5)

Steps:

• While couscous is cooking, heat up olive oil in a medium pan on medium high heat. Add asparagus pieces, and saute for 2-3 minutes, or until just tender crisp. Remove from heat and set aside to cool. In a large bowl, combine couscous, asparagus, arugula, hazelnuts, and feta. Toss with dressing to coat. You will likely have some dressing leftover. Just before serving, add dried corn. For the Dressing Add the ingredients except olive oil to a blender. Run the blender, slowly drizzling the olive oil as it blends into the dressing so it will emulsify. Add salt and pepper to taste (about 1/4 teaspoon of each).

LEMON PESTO BUTTERMILK SALAD DRESSING

Steps:

• Mix all ingredients together in an airtight container in the fridge, up to one week.

PESTO SALAD DRESSING

Steps:

• In bowl of food processor, pulse the dried basil with the fresh basil (preferred) or parley.
• Add walnuts, garlic, vinegar, salt, pepper and Parmesan cheese, snd pulse 4-5 times.
• Add olive oil and optional walnut oil, and process for about 10 seconds, until mixture is finely chopped but not pureed.
• Excellent with a hearty salad, freshly cooked pasta, cold cooked rice, or cold cooked chicken or turkey.

PASTA SALAD WITH LEMON-PESTO DRESSING

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.

THE OLD SPAGHETTI FACTORY'S CREAMY PESTO SALAD DRESSING

Steps:

• Combine all ingredients in a medium mixing bowl. Whisk until smooth and creamy. Pour into an airtight container and refrigerate 1 hour (this will help the flavors develop, I don't always do it if I don't have an hour to wait). Serve over salad or use as a dip.

SPAGHETTI FACTORY PESTO SALAD DRESSING COPY CAT

Steps:

• 1. Whisk together the oil and the mayonnaise to blend well.
• 2. Add buttermilk, grated cheese, basil, salt, pepper, hot sauce, and garlic to blend thoroughly.
• 3. Cover and refrigerate overnight to allow flavors to blend.
• 4. Serve over your favorite tossed salad greens (I like a combo of Romaine lettuce, grated carrots, thinly sliced red cabbage, and halved cherry tomatoes). Mangia!

PESTO ITALIAN SALAD DRESSING

Steps:

• Measure all ingredients into a glass jar.
• (I use the 3 cup canning jar that my favorite spaghetti sauce comes in.).
• note: you may substitute 2 teaspoons dry mustard for the Dijon style mustard.
• Shake well.
• Store in refrigerator.
• After several days, you may wish to remove the garlic cloves.

ROASTED POTATO & LENTIL SALAD WITH LEMON WALNUT PESTO DRESSING

Steps:

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• HowToSection For the pesto: Array