Creamy Lemon Chive Dressing Recipes

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CREAMY LEMON-CHIVE DRESSING



Creamy Lemon-Chive Dressing image

This delicious Creamy lemon-chive dressing is courtesy of chef Patricia Wells' "Vegetable Harvest."

Provided by Martha Stewart

Categories     Food & Cooking

Yield Makes 1 1/4 Cups

Number Of Ingredients 4

2 tablespoons freshly squeezed lemon juice
Fine sea salt
1 cup light cream
1/3 cup freshly minced chives

Steps:

  • In a small jar, combine lemon juice and 1/2 teaspoon salt. Cover and shake until salt is dissolved. Add cream and chives; shake to blend. Season with salt. Store, covered and refrigerated, up to 1 week. Shake to blend before using.

ARUGULA AND PEACH SALAD WITH CREAMY CHIVE VINAIGRETTE



Arugula and Peach Salad with Creamy Chive Vinaigrette image

Provided by Molly Stevens

Categories     Fruit     Leafy Green     Side     No-Cook     Vegetarian     Quick & Easy     Summer     Bon Appétit     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 6

2 large ripe peaches
2 tablespoons fresh lemon juice, divided
6 tablespoons extra-virgin olive oil
1 1/2 tablespoons whipping cream
1/3 cup finely chopped fresh chives
12 cups (loosely packed) arugula (about 6 ounces)

Steps:

  • Wash peaches, rubbing to remove fuzz. Cut in half; remove pits. Thinly slice peaches. Place peach slices in large bowl. Add 1/2 tablespoon lemon juice; toss. Whisk 1 1/2 tablespoons lemon juice and olive oil in small bowl. Whisk in cream, then chives. Season with salt and pepper. Add arugula to bowl with peaches. Add dressing and toss. Season with more salt and pepper, if desired, and serve.

CARROT SALAD WITH CREAMY LEMON, YOGURT, AND CHIVE DRESSING



Carrot Salad with Creamy Lemon, Yogurt, and Chive Dressing image

Provided by Molly Stevens

Categories     Salad     Side     No-Cook     Vegetarian     Quick & Easy     Low Cal     Lunch     Lemon     Carrot     Spring     Summer     Low Cholesterol     Party     Potluck     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 7

2 tablespoons fresh lemon juice
1 teaspoon honey
3 tablespoons extra-virgin olive oil
3/4 cup plain whole-milk yogurt (preferably Greek-style)
3 cups coarsely grated peeled carrots (about 15 ounces)
1/4 cup chopped fresh chives
1/4 cup sliced almonds, toasted

Steps:

  • Whisk lemon juice and honey in medium bowl. Gradually whisk in oil, then yogurt. Mix in carrots and chives. Season with salt and pepper. DO AHEAD: Can be made 6 hours ahead. Cover and chill. Stir before serving.
  • Sprinkle almonds over salad; serve.

LEMON CHIVE DRESSING



Lemon Chive Dressing image

It's hard to find a dressing as quick and tasty as this one from Clara Coulston in Washington Court House, Ohio.

Provided by Taste of Home

Categories     Lunch

Time 5m

Yield 1/4 cup.

Number Of Ingredients 7

1/4 cup fat-free plain yogurt
1 teaspoon lemon juice
1/4 teaspoon onion powder
1/4 teaspoon honey
1/4 teaspoon minced chives
Dash salt
Spring mix salad greens

Steps:

  • In a jar with a tight-fitting lid, combine the first six ingredients; shake well. Serve over salad greens. Refrigerate leftover dressing.

Nutrition Facts : Calories 17 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 90mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.

ZUCCHINI SPAGHETTI WITH CREAMY LEMON-CHIVE DRESSING



Zucchini Spaghetti with Creamy Lemon-Chive Dressing image

This delicious recipe is from chef Patricia Wells's "Vegetable Harvest."

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 4

1 pound small zucchini, rinsed, dried, and trimmed at both ends
1 teaspoon fine sea salt
1/4 cup Creamy Lemon-Chive Dressing
Fleur de sel

Steps:

  • Using the julienne blade of a mandoline, slice zucchini into long, thin strips. Transfer zucchini to a colander set over a mixing bowl. Toss zucchini with salt. Let stand 15 minutes at room temperature.
  • Gently squeeze zucchini to extract excess water. Transfer to a bowl and toss with just enough dressing to evenly coat the zucchini. Season with fleur de sel and serve.

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