Greek Herb Dressing Recipes

GREEK YOGURT HERB DRESSING

This fresh and tangy salad dressing is low in calories (just 60 per serving) and in fat (5 grams per serving). It also does double duty-it's great as a dip with vegetable crudites.

Provided by Food Network Kitchen

Categories condiment

Time 45m

Yield 1 1/4 cups

Number Of Ingredients 7

Greek Yogurt Herb Dressing image

Steps:

Combine the yogurt, 2 tablespoons water, rice vinegar, olive oil, chives, parsley, garlic and 1/2 teaspoon each salt and pepper in a blender or food processor and blend until smooth. Cover and chill for 30 minutes before serving. The dressing will keep, refrigerated, for up to 3 days.

Nutrition Facts : Calories 60, Fat 5 grams, SaturatedFat 1 grams, Sodium 170 milligrams, Carbohydrate 3 grams, Protein 3 grams, Sugar 1 grams

Ingredients

3/4 cup 2-percent Greek yogurt
2 tablespoons rice vinegar
2 tablespoons olive oil
1/2 cup chopped fresh chives (from a small bunch)
1/2 cup chopped fresh parsley
1 small garlic clove
Kosher salt and freshly ground black pepper

ABSOLUTELY FABULOUS GREEK/HOUSE DRESSING

This is the 'secret' Greek dressing recipe from the pizzeria that I work at. The recipe makes almost a gallon but can be scaled down easily. It can be used for picnics and travels very well, since it doesn't need to be refrigerated. This is the best dressing I have ever tasted, people offer to buy it constantly, but if we sold it we wouldn't be able to make enough to use in the restaurant!

Provided by DANIELLE M.

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes

Time 10m

Yield 120

Number Of Ingredients 9

Absolutely Fabulous Greek/House Dressing image

Steps:

In a very large container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. Store tightly covered at room temperature.

Nutrition Facts : Calories 104.2 calories, Carbohydrate 2.1 g, Fat 10.8 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 1.5 g, Sodium 13.1 mg, Sugar 0.2 g

Ingredients

1 ½ quarts olive oil
⅓ cup garlic powder
⅓ cup dried oregano
⅓ cup dried basil
¼ cup pepper
¼ cup salt
¼ cup onion powder
¼ cup Dijon-style mustard
2 quarts red wine vinegar

GREEK SALAD DRESSING

Homemade Greek salad dressing doesn't get much easier. If you don't have lemon juice on hand, replace it with additional vinegar. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories Lunch

Time 5m

Yield 3/4 cup.

Number Of Ingredients 8

Greek Salad Dressing image

Steps:

In a jar with a tight-fitting lid, combine all ingredients; shake well.

Nutrition Facts : Calories 163 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 217mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

Ingredients

1/2 cup olive oil
1/4 cup red wine vinegar
2 tablespoons lemon juice
2 garlic cloves, minced
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano

FETA & HERB "GREEK SALAD" PENNE

Pasta and the ultimate diner salad mash-up. All the familiar flavors of your favorite salad pair with penne to make a satisfying weeknight dinner. A drizzle of creamy feta herb dressing brings all the ingredients together.

Provided by Food Network Kitchen

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

Feta & Herb

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/4 cup of the cooking water, then drain.
Meanwhile, heat the oil in a large pot over medium-high heat. Add the peppers and cook, stirring occasionally, until just tender, about 3 minutes. Add the chickpeas, tomatoes, garlic and 1/2 teaspoon salt and cook, stirring occasionally, until the garlic is lightly browned and the tomatoes are just warmed through, about 3 minutes.
Add the olives, pasta and the reserved pasta cooking water to the pot and cook for 1 minute. Remove from the heat and stir in the arugula until wilted. Season with salt and pepper. Transfer to a serving dish and drizzle with the Greek Feta Herb Vinaigrette.

Ingredients

Kosher salt
12 ounces penne pasta (preferably spinach-flavored)
2 tablespoons extra-virgin olive oil
1 yellow bell pepper, cut into 1/2-inch strips
One 15-ounce can chickpeas, drained and rinsed
1 cup grape or cherry tomatoes, halved
4 cloves garlic, thinly sliced
1/3 cup pitted kalamata olives, rinsed and chopped
3 cups tightly packed baby arugula or spinach (about 3 ounces)
Freshly ground black pepper
3/4 cup Food Network Kitchen™ Inspirations Greek Feta Herb Vinaigrette