LEMON BASIL PASTA SALAD
Provided by The Hearty Boys
Categories side-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Fill a large pot 3/4 of the way with water and place over high heat. Add plenty of salt and bring to a boil. Add the pasta and cook 8 to 10 minutes, until al dente. Drain the pasta and rinse under cold water to cool down.
- Put the pasta in a large serving bowl and add the tomatoes, basil, lemon juice, olive oil and salt. Toss well and garnish with fresh basil leaves.
MIXED FRUIT WITH LEMON-BASIL DRESSING
Steps:
- Place the lemon juice, sugar, salt, mustard, onion powder and pepper in a blender; cover and pulse until blended. While processing, gradually add oil in a steady stream. Stir in basil. , In a large bowl, combine the fruit. Drizzle with dressing and toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 145 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 76mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic exchanges
ELLEN'S LEMON BASIL SALAD DRESSING
Ellen Greenblatt, a friend who lives in Berkeley, Calif., shared this recipe with me. Toss a green salad with this dressing, and no additional herbs will be necessary. It is perfect for chicken salad or drizzled over a cooked chicken breast; use it over shrimp, salmon or sliced tomatoes. Ms. Greenblatt uses a mini food processor, but the dressing also can be made in a mortar and pestle. Try it on some of the salads in the Recipes for Health index.
Provided by Martha Rose Shulman
Categories condiments
Time 10m
Yield 1/2 cup
Number Of Ingredients 6
Steps:
- Place the basil in the bowl of a mini food processor and pulse until finely chopped. Scrape down the sides of the bowl. Add the lemon juice, salt, pepper and honey, and pulse several times until combined. Scrape down the sides of the bowl, then add the olive oil and process until emulsified. Taste and adjust honey and salt. Serve right away to preserve the color.
Nutrition Facts : @context http, Calories 195, UnsaturatedFat 17 grams, Carbohydrate 4 grams, Fat 20 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 3 grams, Sodium 81 milligrams, Sugar 4 grams
APPLE LEMON BASIL SALAD
This awesome salad is a "No Cook", "Simple" and (if you have a food processor) "20 Minutes or Less" recipe. It's a shredded salad that is easily adapted to smaller or larger servings and would be great for a potluck or bbq. The dressing is lemony and tangy. Use whatever apples appeal to you, but I don't recommend Granny Smith. A bit tart is okay, but the dressing is tangy and a sweeter apple helps balance that. I used Pink Ladies. The salad did fine overnight in the refrigerator, I was happy to find that the apples did not discolor and stayed crunchy overnight.
Provided by Mrs Goodall
Categories Lemon
Time 20m
Yield 6 cups
Number Of Ingredients 12
Steps:
- To make the dressing, whisk together yogurt and sour cream in a small mixing bowl.
- Add the rest of the dressing ingredients and whisk together well. (Just to clarify, total light brown sugar is 1 tablespoon and 1 teaspoon).
- Mix the shredded apple, carrot, and raisins together in a large mixing or salad bowl.
- Add the dressing to the salad and toss/stir well.
- At this point taste the salad. It should be pretty tangy. Toss the salad with 1/4 tsp table salt and this will cut the tanginess. If you wish to cut the tanginess any more, add salt by "the pinch" and taste. Be very careful not to add too much.
- I prefer to add the basil right before serving.
- Basil can vary in strength, so add 1/2 cup to the salad and mix. Taste and add remaining basil if necessary. The basil flavor becomes more prominent the longer the salad sits.
- You can serve right away, but I like to let the salad sit covered in the fridge to "mellow" for 1/2 hour to an hour.
Nutrition Facts : Calories 258.3, Fat 4.5, SaturatedFat 2.6, Cholesterol 8.6, Sodium 135.8, Carbohydrate 57.1, Fiber 4.9, Sugar 42, Protein 3.4
More about "apple lemon basil salad recipes"
LEMON BASIL PASTA SALAD • THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
5/5 (15)Total Time 20 minsCategory SaladCalories 319 per serving
- Make the dressing by putting the mayo, basil, lemon juice, and garlic, if using, and a pinch of salt into a small food processor. You can also use an immersion blender.
- Process, scraping down the sides of the machine as needed, until the mayo is pale green and smooth. You'll see little flecks of basil in the dressing. Taste to add more salt or lemon juice. Scrape the mayo into a small airtight container and chill. Note: the mayo will thicken as it chills. You can do this a day or two ahead if you like.
- Combine the chilled mayo with the pasta, lemon zest, grated cheese, and toasted pine nuts. Add salt and pepper to taste. Note: For this particular salad I like to wait until the pasta has cooled completely before combining with the chilled dressing so the mayo clings to the penne rather than melting into it.
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