HONEY-ROASTED PEAR SALAD WITH THYME VERJUS DRESSING
Categories Salad Cheese Fruit Leafy Green Appetizer Roast Blue Cheese Pear Fall Honey Thyme Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- For dressing:
- Whisk all ingredients in small bowl to blend. Season dressing to taste with salt and pepper.
- For pears and salad:
- Preheat oven to 400°F. Scatter thyme sprigs on rimmed baking sheet. Place pear halves, cut side down, on work surface. Starting 1/2 inch from stem and leaving pear half intact, cut each lengthwise into scant 1/3- to 1/2-inch-wide slices. Press pear gently to fan slices; place atop thyme sprigs. Drizzle pears with honey; sprinkle with salt and pepper. Bake until pears are tender, about 15 minutes. Let stand on baking sheet at least 30 minutes and up to 3 hours.
- Combine lettuce and arugula in large bowl. Add dressing and toss to coat. Divide salad among plates. Place pear alongside greens. Garnish salads with cheese; sprinkle with nuts.
THYME VINAIGRETTE SALAD
"A couple from France gave us this recipe years ago when they were guests in our home," relates Jackie Heyer of Cushing, Iowa. "The dressing is the real French dressing-made with oil, vinegar, lemon juice and herbs-not the creamy tomato-based type we're accustomed to. The thyme flavor is wonderful on any combination of greens and vegetables," she adds.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield about 1 cup dressing.
Number Of Ingredients 7
Steps:
- In a jar with a tight-fitting lid, combine the oil, vinegar, lemon juice, thyme, salt and pepper; shake well. Serve with salad. Store in the refrigerator; shake before serving.
Nutrition Facts :
THYME 'N' THYME AGAIN SALAD DRESSING
You just can't beat the flavor of fresh herbs. For a little extra zest, I sometimes use lemon or caraway thyme.
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 1 cup.
Number Of Ingredients 12
Steps:
- In a jar with a tight-fitting lid, combine the first 11 ingredients. Shake well just before serving over salad greens. Store in the refrigerator.
Nutrition Facts : Calories 196 calories, Fat 20g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 236mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.
GREEN HERB SALAD DRESSING
This bright green herb dressing takes an ordinary garden salad to the next level. It's packed with flavour, natural colour and vitamins.
Provided by Elien
Categories Salad
Time 10m
Number Of Ingredients 7
Steps:
- Combine all ingredients in a tall container fit for a stick blender (immersion blender). Blend it until smooth.
- Taste and add in more salt, acid or sweetener if needed.
- Store in an airtight jar in the fridge for up to two weeks. The herbs will settle to the bottom as it sits. Shake it up again before serving.
- When the dressing has been stored in the fridge for a while, it may thicken. Let it come to room temperature before serving.
Nutrition Facts : Calories 83 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 8 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 15ml, Sodium 106 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
THYME AND COMPANY SALAD DRESSING
Make and share this Thyme and Company Salad Dressing recipe from Food.com.
Provided by Lorrie in Montreal
Categories Salad Dressings
Time 5m
Yield 1 cup, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Place all ingredients in a jar, seal and shake vigorously for 10 seconds.
- Use immediately or refrigerate.
- Shake well again before serving over greens.
- If kept refrigerated, the vinaigrette should keep up to 2 weeks.
Nutrition Facts : Calories 272.2, Fat 29.1, SaturatedFat 5.1, Cholesterol 8.3, Sodium 265, Carbohydrate 2.5, Fiber 0.2, Sugar 1.9, Protein 1.5
LAYERED VEGETABLE SALAD WITH CAPER AND THYME DRESSING
Can be prepared in 45 minutes or less but requires additional unattended time.
Yield Serves 8
Number Of Ingredients 8
Steps:
- In a large glass bowl make separate layers with the cabbage, the onions, the bell peppers, and the peas. In a bowl whisk together the yogurt,the mayonnaise, the capers, the thyme, and salt and pepper to taste, pour the dressing over the peas, spreading it evenly, and chill the salad, covered, for 6 hours. The salad may be made 1 day in advance and kept covered and chilled. Combine the salad well and serve it with additional salt and pepper to taste.
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