Best 2 Mixed Greens With Yogurt Dressing And Dill Recipes

Let's take a delightful culinary journey into the vibrant world of mixed greens with yogurt dressing and dill, a symphony of flavors that will tantalize your taste buds. This refreshing salad combines the crispness of mixed greens with the creamy tanginess of homemade yogurt dressing, creating a harmonious balance of textures and tastes. Whether you're a vegetarian seeking a wholesome and satisfying meal or a meat lover looking for a refreshing side dish, this versatile recipe offers a symphony of flavors that will leave you craving more. With variations ranging from classic yogurt dressing to a zesty lemon-dill vinaigrette and a creamy tahini dressing, this recipe collection caters to diverse preferences, ensuring there's something for everyone to savor. So, let's embark on this culinary adventure and discover the delectable possibilities that await us in the world of mixed greens with yogurt dressing and dill.

Let's cook with our recipes!

GREEN GODDESS DRESSING

Green Goddess Dressing image

This bright and vibrant dressing has evolved since it originated in 1920s California. Earlier versions contained tarragon, anchovies, Worcestershire or avocados. Our reimagined classic is full of fresh, tender herbs, lemon and a balanced blend of yogurt and mayonnaise.

Provided by Food Network Kitchen

Categories condiment

Time 10m

Yield About 2 cups

Number Of Ingredients 10

Ingredients

1/2 cup plain whole-milk yogurt
1/2 cup mayonnaise
1 tightly packed cup fresh basil leaves
1 tightly packed cup fresh dill, tough stems removed
1 tightly packed cup fresh parsley leaves
1/2 cup fresh chives (about 1 small bunch), roughly chopped
1 clove garlic
1 teaspoon lemon zest, plus 3 tablespoons freshly squeezed lemon juice
1 tablespoon sherry vinegar
Kosher salt and freshly ground black pepper

Steps:

Add the yogurt, mayonnaise, basil, dill, parsley, chives, garlic, lemon zest, juice, vinegar, 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper to a blender. Puree until smooth, scraping down the sides with a rubber spatula as needed. Season with salt and pepper to taste. Refrigerate in an airtight container for up to 5 days; stir well before using.

GOLDEN BEET AND BEET-GREENS SALAD WITH YOGURT, MINT AND DILL

Golden Beet and Beet-Greens Salad with Yogurt, Mint and Dill image

Provided by David Tanis

Categories salads and dressings, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

2 pounds medium golden beets in skin, well washed (or red or other beets)
12 to 16 ounces beet greens (or chard or other greens)
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/3 cup red onion or shallot, finely diced
2 garlic cloves, finely grated
3 tablespoons red wine vinegar
Salt and pepper
1 teaspoon toasted cumin-coriander mixture
Pinch cayenne
4 tablespoons extra virgin olive oil
1 cup full-fat plain yogurt
1 garlic clove, finely grated
Salt and pepper to taste
Pinch cayenne
1 teaspoon toasted cumin-coriander mixture
2 tablespoons fresh mint, finely chopped
1 tablespoon extra virgin olive oil
3 tablespoons freshly snipped dill for garnish

Steps:

Roast the beets: Put them in a baking dish in one layer (if some beets are larger, halve them so they will cook evenly). Add about 2 inches water to the pan and cover tightly with foil. Bake at 375 degrees for at least an hour, or up to one and a half hours, until fork tender. Remove the foil, pour off the liquid and let cool for a few minutes, then peel while still slightly warm. Cut into wedges and set aside.
Cut beet greens into 1-inch ribbons, then wash well 3 times in abundant cold water to remove any sand or grit. Bring a large pot salted water to boil. Add the greens and cook briefly till wilted, about 2 minutes. Drain, cool under running water, then squeeze out excess water.
In a dry pan over medium heat, toast the coriander and cumin seeds until fragrant and just lightly browned, about 2 minutes. Grind to a coarse powder in a mortar or spice mill.
Make the vinaigrette: Put the onion, garlic and vinegar in a small bowl and leave for 5 minutes or so, then whisk in the remaining ingredients.
Make the yogurt sauce: Put the yogurt in small bowl. Add the garlic, salt and pepper, cayenne, cumin-coriander mixture, mint and olive oil.
Season the beet wedges lightly with salt and dress with half the vinaigrette. In a separate bowl, lightly salt the greens and dress with remaining vinaigrette. Arrange dressed beets and greens on a platter and top with a little smear of the yogurt sauce. Sprinkle with dill, and pass the rest of the yogurt sauce at the table.

Nutrition Facts : @context http, Calories 222, UnsaturatedFat 10 grams, Carbohydrate 23 grams, Fat 13 grams, Fiber 8 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 680 milligrams, Sugar 13 grams

Tips:

For a more flavorful dressing, use Greek yogurt or kefir instead of regular yogurt.
Add a tablespoon of lemon juice or white wine vinegar to the dressing for a tangy flavor.
If you don't have fresh dill, you can use dried dill. Just use half the amount, as dried herbs are more concentrated.
To make a vegan version of this recipe, use vegan yogurt and omit the honey.
This salad is best served fresh, but it will keep in the refrigerator for up to 3 days.

Conclusion:

Mixed greens with yogurt dressing and dill is a light and refreshing salad that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. This salad is also a good source of vitamins, minerals, and antioxidants. So next time you are looking for a healthy and delicious salad, give this recipe a try.