Best Winter Salad With Lemon Yogurt Dressing Recipes

GREEK LAMB SALAD WITH A CREAMY YOGURT DRESSING

Greek Lamb Salad With a Creamy Yogurt Dressing image

I have had this recipe for years and originally think it came from one of those small grocery store check out counter cookbooks. Back in the days, I hand wrote recipes I liked and often tossed the rest of the book. Even when I catered, I wrote each recipe by hand - crazy I know. Well, I am slowly going through a few old boxes and found this last night. I love lamb and Greek flavors and this just makes a great main dish salad. I use to rate my recipes and this has 4 stars which meant great, so I hope I feel the same way. I love salads and often have them for dinner, maybe with a cup of soup or just a nice slice of bread. It is a good way to eat your protein, vegetables with a bit lighter approach. For this particular recipe, I prefer a mix of mostly spinach with just a little romaine for crunch, but you can really use any mix you want. Grilled lamb (or pan seared), chickpeas, cucumber, red onion, garlic, olives, raisins and of course the yogurt dressing for a nice twist on an average salad. You can garnish with feta cheese if you like. Serve with grilled pita chips.

Provided by SarasotaCook

Categories < 60 Mins

Time 45m

Yield 4 Main Salads, 4 serving(s)

Number Of Ingredients 25

Ingredients

1/2 lb boneless lamb chops, cut into thin strips
1 tablespoon olive oil
1 teaspoon red wine vinegar
1 teaspoon minced garlic
2 teaspoons fresh rosemary, minced fine (1/2 teaspoon dried, but fresh works best if possible)
1/4 teaspoon dried oregano
1 pinch red pepper flakes
6 cups fresh Baby Spinach (note ( you could always use a mixed bag of greens as well for both the spinach and the red leaf)
2 cups lettuce, red leaf cut into bite size pieces
1 (15 ounce) can garbanzo beans, drained and rinsed
2/3 cup seedless cucumber, peeled and diced
1 small red onion, cut in quarters and thin sliced
1/4 cup kalamata olive, cut in half (black olives will also work)
1/8 cup golden raisin
1/8 cup dried tart cherry
2/3 cup plain yogurt
1/4 cup scallion (white and green parts)
1 teaspoon minced garlic
1/2 teaspoon honey
1 teaspoon lemon juice
1/2 teaspoon lemon zest
1 pinch salt
1 pinch pepper
grilled pita chips
feta cheese (optional)

Steps:

Lamb -- Mix the olive oil, red wine vinegar, garlic, fresh rosemary, oregano and red pepper flakes in a baggie and add the lamb. I like to marinade the lamb at least 2-3 hours. Remove from the fridge and let it come to room temperature while you make the dressing and the salad.
Dressing -- Mix the yogurt, lemon juice and zest, honey, scallions, garlic, salt, pepper. Cover and refrigerate until ready to use.
Salad -- In a large bowl, add the lettuce, cucumber, olives, and chickpeas and toss well. Reserve the cherries and raisins for the topping as well as feta cheese which is optional.
Lamb -- The lamb already has some olive oil in the marinade, so I spray a grill pan or saute pan just with Pam or a non-stick spray and grill on medium high to high heat. They literally, just take a minute or two on each side. I like my meat medium rare.
Finish -- Add the warm grilled lamb to the salad, add the chilled yogurt dressing, toss lightly, garnish with the cherries and raisins.
Feta cheese is another optional garnish which I like just a little, but it is optional. And Grilled pia chips are perfect with this as well.

WINTER FRUIT SALAD WITH LEMON POPPYSEED DRESSING

Winter Fruit Salad with Lemon Poppyseed Dressing image

Wonderful salad for the holiday seasons. Great to serve for dinner at home or to take to a family gathering during the holidays.

Provided by Nora LaCroix

Categories Salad Fruit Salad Recipes Cranberry Salad Recipes

Time 25m

Yield 12

Number Of Ingredients 13

Ingredients

½ cup white sugar
½ cup lemon juice
2 teaspoons diced onion
1 teaspoon Dijon-style prepared mustard
½ teaspoon salt
⅔ cup vegetable oil
1 tablespoon poppy seeds
1 head romaine lettuce, torn into bite-size pieces
4 ounces shredded Swiss cheese
1 cup cashews
¼ cup dried cranberries
1 apple - peeled, cored and diced
1 pear - peeled, cored and sliced

Steps:

In a blender or food processor, combine sugar, lemon juice, onion, mustard, and salt. Process until well blended. With machine still running, add oil in a slow, steady stream until mixture is thick and smooth. Add poppy seeds, and process just a few seconds more to mix.
In a large serving bowl, toss together the romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, apple, and pear. Pour dressing over salad just before serving, and toss to coat.

Nutrition Facts : Calories 277 calories, Carbohydrate 21 g, Cholesterol 8.7 mg, Fat 20.6 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 4.4 g, Sodium 201.3 mg, Sugar 14.2 g

FRUIT SALAD WITH LIMONCELLO

Fruit Salad with Limoncello image

Provided by Ina Garten

Categories dessert

Time 20m

Yield 6 servings

Number Of Ingredients 11

Ingredients

7 ounces Greek yogurt (recommended: Fage Total)
1/3 cup good bottled lemon curd
1 tablespoon honey
1/4 teaspoon pure vanilla extract
2 cups sliced strawberries (1 pint)
1 cup raspberries (1/2 pint)
1 cup blueberries (1/2 pint)
2 tablespoons sugar
3 tablespoons limoncello liqueur
1 banana, sliced
Fresh mint springs

Steps:

For the lemon yogurt topping, whisk together the yogurt, lemon curd, honey, and vanilla and set aside at room temperature.
For the fruit salad, carefully toss together the strawberries, raspberries, blueberries, sugar, and limoncello. Allow them to stand at room temperature for about 5 minutes to let the berries macerate with the sugar and liqueur. Gently fold the banana into the mixture.
Serve bowls of fruit with a dollop of lemon yogurt on top. Top each with a sprig of fresh mint.