Recipe For Salad Dressings
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Ravioli pasta salad with gazpacho dressing
- 600g pkt Coles Beef Ravioli
- 1/4 cup (60ml) passata
- 2 tbs olive oil
- 1 garlic clove, crushed
- 60g mixed baby salad leaves
- 350g mixed tomatoes, halved
- 1 small red onion, thinly sliced
- 1/2 cup basil leaves
- 1/3 cup (40g) pitted green olives, halved
- 2 tbs drained baby capers
- Step 1Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Refresh under cold water. Drain well. Transfer to a large bowl.
- Step 2Whisk the passata, oil and garlic in a medium jug. Season. Add half the passata mixture to the pasta in the bowl. Use a large metal spoon to fold until combined.
- Step 3Combine the salad leaves, tomato, onion, basil and olive in a separate large bowl. Season.
- Step 4Divide pasta mixture evenly among serving plates. Top with salad mixture. Sprinkle with the capers and serve with the remaining passata mixture.
Tandoori pumpkin quinoa salad with buttermilk dressing
- 1 tablespoon extra virgin olive oil
- 1 tablespoon tandoori paste
- 1 1/2 tablespoons lemon juice
- 2 garlic cloves, crushed
- 1/2 cup plain Greek-style yoghurt
- 750g kent pumpkin, cut into thin wedges
- 1/3 cup tri-colour quinoa
- 1/3 cup buttermilk
- 2 teaspoons apple cider vinegar
- 2 teaspoons wholegrain mustard
- 1 teaspoon brown sugar
- 80g mixed baby salad leaves
- 1 avocado, cut into thin wedges
- 1/2 cup original bhuja mix (see note)
- Step 1Preheat oven to 220C/200C fan-forced. Line a large baking tray with baking paper.
- Step 2Combine oil, tandoori paste, lemon juice, garlic and half the yoghurt in a large shallow dish. Season with salt and pepper. Add pumpkin. Turn to coat. Transfer pumpkin to prepared tray. Bake for 30 minutes or until golden and tender.
- Step 3Meanwhile, cook quinoa following packet directions. Drain. Refresh under cold water. Drain.
- Step 4Place buttermilk, vinegar, mustard, sugar and remaining yoghurt in a small bowl. Season with salt and pepper. Whisk to combine.
- Step 5Arrange salad leaves, quinoa, pumpkin and avocado on a serving platter. Drizzle with dressing. Sprinkle with bhuja mix. Serve.
Tuna salad with lemon caper dressing
- 1 cup wholemeal couscous
- 1 cup boiling water
- 1 teaspoon chicken stock powder
- 2 x 125g cans chickpeas, drained, rinsed
- 200g baby green beans, trimmed
- 2 eschalots, finely chopped
- 1 tablespoon finely chopped capers
- 1 teaspoon finely grated lemon rind, plus extra lemon zest, to serve
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 425g can tuna in oil, drained, flaked
- 1 cup fresh flat-leaf parsley leaves
- 8 large iceberg lettuce leaves, torn
- 250g mini roma tomatoes, halved
- 180g tub mixed marinated olives
- Step 1Place couscous in a heatproof bowl. Add boiling water and stock powder. Stir. Cover. Stand for 5 minutes. Fluff couscous with a fork to separate grains. Stir in chickpeas.
- Step 2Meanwhile, place beans in a heatproof bowl. Cover with boiling water. Stand for 2 minutes. Drain. Refresh under cold water.
- Step 3Combine eschalot, capers, rind, oil and lemon juice in a small bowl. Season with salt and pepper. Place tuna in a bowl. Add 1/2 the dressing and ½ the parsley. Toss to combine.
- Step 4Spoon couscous into serving bowls. Top with lettuce, beans, tomato, olives and tuna mixture. Sprinkle with remaining parsley and extra lemon zest. Drizzle with remaining dressing. Serve.
Warm Greek rice salad with lemon honey dressing
- 1/4 cup extra virgin olive oil
- 1 small eschalot, thinly sliced
- 1 garlic clove, crushed
- 1 cup white long-grain rice, rinsed
- 1 cup vegetable stock
- 1 teaspoon lemon zest
- 2 small zucchini, peeled into ribbons
- 150g green beans, trimmed, cut into thirds
- 1 tablespoon lemon juice
- 2 teaspoons honey
- 2 teaspoons finely chopped fresh dill
- 1/3 cup pitted Sicilian olives
- 50g fetta, crumbled
- 1/3 cup fresh mint leaves
- Step 1Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add eschalot. Cook for 3 minutes or until softened. Add garlic. Cook for 1 minute or until fragrant. Add rice, stock, lemon zest and 1/2 cup water. Cover. Bring to the boil over medium-high heat. Reduce heat to low. Simmer for 8 minutes.
- Step 2Add zucchini and beans. Cook, covered, for a further 4 minutes or until liquid is absorbed and vegetables are bright green and tender. Remove from heat. Fluff with a fork to separate grains. Transfer to a serving bowl. Stand for 5 minutes to cool.
- Step 3Meanwhile, place lemon juice, honey and remaining oil in a small bowl. Stir until honey dissolves. Season with salt and pepper.
- Step 4Stir dill into rice mixture. Add olives, fetta and mint. Gently toss to combine. Drizzle with dressing. Serve.
Mango chilli salad dressing
- 2 mangoes, roughly chopped
- 2 tablespoons sweet chilli sauce
- 2 tablespoons lime juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon light olive oil
- 1 tablespoon roughly chopped fresh chives
- Step 1Place mango, sweet chilli sauce, lime juice, vinegar, oil and chives in a blender or small food processor. Season with salt and pepper. Blend until smooth and combined. Serve.
Prawn noodle salad with soy dressing
- 200g vermicelli rice noodles
- 100g snow peas, trimmed
- 100g sugar snap peas, trimmed, halved lengthways
- 1/2 cup (60g) frozen peas
- 1/2 honeydew melon, seeded
- 2 Lebanese cucumbers, peeled into ribbons
- 1/4 cup mint leaves
- 500g cooked prawns, peeled leaving tails intact, deveined
- 1/4 cup (60ml) light soy sauce
- 1 1/2 tbs rice wine vinegar
- 3 tsp caster sugar
- 2 tsp finely grated ginger
- 2 tsp sesame oil
- 1 long red chilli, seeded, finely chopped (optional)
- Step 1Place noodles in a heatproof bowl. Pour over enough boiling water to cover. Set aside for 2 mins or until tender. Refresh under cold water. Drain well.
- Step 2Place snow peas, sugar snap peas and peas in a separate heatproof bowl. Cover with boiling water. Set aside for 30 secs or until heated through. Refresh under cold water. Drain well.
- Step 3To make the soy dressing, whisk the soy sauce, vinegar, sugar, ginger, oil and chilli, if using, in a small bowl.
- Step 4Use a melon baller to scoop balls from the melon. Divide the noodles evenly among serving plates. Top with the pea mixture, melon balls, cucumber, mint and prawns. Drizzle with the dressing.