Basil Snap Pea And Rice Salad With Creamy Yogurt Dressing Recipes

Steps:

• Place a medium soup pot over medium heat. Add the olive oil, butter, onions, garlic, salt and pepper. Cook until the onions are soft and translucent, about 5 minutes. Add the peas and basil, and heat until the peas are thawed.
• Place the pea mixture in a blender. Add 1 cup of the chicken broth and pulse until pureed, adding more broth, if necessary, to puree. Return the pureed mixture to the pot. Stir in the remaining chicken broth and cream. Return the pan to medium heat and cook until hot, but not boiling.
• To serve, place the soup in bowls. Float a thin slice of fresh mozzarella cheese on top of each soup and sprinkle with the diced roasted red bell peppers. Serve immediately.

Steps:

• Blanch sugar snaps in boiling salted water until crisp-tender, about 4 minutes. Drain, refresh under cold running water, drain and pat dry. Place in a bowl and toss with the olive oil, the salt and pepper.
• Place the rice in a bowl and toss in the basil, lime juice, 1 teaspoon of salt and pepper.
• Place the cucumbers in a bowl and toss with the lemon juice, salt and mint.
• Place the salad greens in a large bowl and toss with the basil. Whisk together the yogurt, milk, olive oil, garlic, salt and pepper to taste. Stir in the scallions and place in a small bowl. Pass the dishes separately, letting guests build their own salads.

Steps:

• In blender or food processor, combine yogurt, vinegar, lemon juice, chopped basil, shallots, garlic, salt, and pepper and pureé until very smooth, 1 to 2 minutes.
• Stir in sliced basil and serve.

Steps:

• In a bowl, combine peas, bacon, water chestnuts and onions; set aside. Combine all dressing ingredients until smooth; pour over salad and toss to coat. Refrigerate for at least 1 hour.

Steps:

• In a small bowl, combine the mayonnaise, yogurt, onion, basil and salt if desired; mix well. Serve over greens and tomatoes.