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Herb Dressing

Herb Dressing

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A drizzle of this herb pesto will complement virtually any savory dish, and it takes only minutes to make.


  • 1/2 cup (packed) fresh basil leaves
  • 1/2 cup packed) fresh flat-leaf parsley leaves
  • 1 teaspoon finely grated lemon zest
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1/2 cup extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • Kosher salt, freshly ground pepper

Recipe Preparation

  • Pulse basil, parsley, zest, and pepper flakes, if using, in a food processor until coarsely chopped. Add oil and lemon juice and pulse to combine; season with salt and pepper.

Recipe by Adam Perry Lang,

Nutritional Content

6 servings, 1 serving contains: Calories (kcal) 160 Fat (g) 19 Saturated Fat (g) 2.5 Cholesterol (mg) 0 Carbohydrates (g) 1 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 0 Sodium (mg) 85Reviews Section

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Garlic Herb Dressing (Vinaigrette)

Has anyone seen the movie, Hatchi, with Richard Gere and Joan Allen? It’s about a lost puppy that is found by Richard Gere’s character and the special bond they share. I watched the first 30 minutes of the movie some time last year, but we decided it would be a suitable selection for “movie night” this past weekend. If you are an animal lover, you will like the movie — but have some tissues handy. If you are concerned about proving that you actually, in fact, do possess compassion and sensitivity, rent the movie — but have some tissues handy. Guys, if you are looking for a movie to get your girlfriend to snuggle into you or Girls, if you are looking for an excuse to snuggle against your man, rent the movie (or stream it from Amazon Prime)– but have some tissues handy. I defy any one who has or has had a dog or some other beloved animal to not cry while watching this movie. I don’t think it can be done. Have some tissues handy.

Anyway, back to the subject of this post, the garlic herb dressing (Vinaigrette)… Because it uses a pre-made garlic and herb seasoning blend, this salad dressing comes together in minutes. The longer it sits, the more flavorful it becomes. Its tastes great on mixed greens, vegetables, or as a marinade.

Now, I’ve already promised that this vinaigrette comes together very quickly. I use an immersion blender (stick blender), but a regular blender or mini food processor would work equally as well. If you are old school and like to emulsify your salad dressing by hand, maybe add a little Dijon mustard as a “cheat” to help you along.

Have you ever “lost it” during a movie? I mean in a mascara running, nose blowing, wracking sobs kinda way?

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I kept the small oysters whole and cut into halves or thirds the large ones. Nothing like the satisfaction of biting into an oyster, not just tasting the flavor. I used more like 24 oysters. I added a squeeze of lemon. I stopped at 2 cups of turkey bone broth, when it started to become a little too moist. I knew later I would add a little basting liquid from the turkey. The sodium-free bone broth I used lacked a little flavor, but the slab bacon added a lot of flavor--and salt. 1 loaf of Italian bread was 15 oz, so I bought way too much bread. No problem--French toast over the weekend. We always have 2 stuffings at Thanksgiving--the standard, which my inlaws devour--and another--a different one every year, which my parents, my sister-in-law, and I eat. This is one I really liked and I will make it again--but I might try it with part cornbread next year.

i read 8 or ten oyster dressing recipes. This is the one i went with. Family liked it real well. Understand this is a Kansas family. I did use organic bone broth and added cooked wild rice to give it a little tooth. I thought it was great. and will have it for lunch tomorrow with left over fruited gravy.

Even the kids loved this! I substituted gluten free cornbread for the bread and it was fantastic. Definitely a keeper for future holidays.

This is the closest recipe to one my father made that is in my family's opinion the best ever. like others I double oysters and herbs and use some of the oyster liquid since we get wonderful fresh oysters in NOLA. Herbsaint or Pernod is de rigueur when from NOLA!

this is the 5th year that I have made this for Thanksgiving. I always increase the bacon and oysters in this. Everyone that tries this usually loves it.

I have been using this recipe every year since 1992 when it was in an issue of Gourmet. Yesterday, my 30 year old son called to ask for the recipe! I think that says it all.

This recipe has become my family's Thanksgiving Dinner favorite for the last 3 years. Surprisingly, no fishy taste--just moist! Shucking oysters took a little practice.

I used a mixture of ciabatta bread and onion rolls. My stock was packaged broth, which I enriched with chicken necks, carrots, onion, and celery. I think fresh sage is a must. My sister pronounced it perfect. Will make it for Christmas and plan to use gluten free bread this next time.

Wonderful dish. Double the oysters and use fresh herbs. For 6 people, I used 8 cups of bread crumbs (instead of 12) and only half the amount of butter. I kept the rest of the recipe as is--it was wonderful. This is a real keeper!

I made this dressing for Thanksgiving and was delighted with the results. Incorporating the suggestions of previous reviewers, I increased the amount of celery to two cups and doubled the amount of oysters. The resulting dish was absolutely delicious and a huge success with my guests. No more packaged dressings for me. This is my new standard recipe.

Since I prepared my 1st turkey in 1981 (yikes!), we've tried multiple recipes, & this is the best. It is less labor than our former favorite chestnut dressing, & everyone loves it so much we must double the recipe. In spite (or because?) of some 'mudifications', it is wonderful. Major change is addition of 8 cups of mixed wild mushrooms (sliced & sauted). I also dramatically increase fresh sage & parsley (prolific garden), omit the bacon, halve the butter & sub some olive oil, plus add all the oyster liquid. Whether stuffed inside the bird or baked alongside it, this is a terrific dressing.

Made this for Thanksgiving this year, and it was great! Better than the oyster dressing that we've had before, and even my grandparents (from Louisiana) loved it. I used less bread than the recipe called for -- or maybe my bread cubes were bigger so the cup measurements were off -- but I'll definitely make this one again.

I grew up with oyster stuffing on Thanksgiving so when it was time for me to host my own, I knew I had to have it. This recipe is fantastic and was a hit with my family. I think the bacon is a fantastic addition and really adds so much to the dish. I also had some leftover wild mushrooms and decided to sautee and add them to the mix. They added great flavor. will definitely be making this dish again next year!

Absolutely fantastic. Last night was my first experience making an oyster stuffing and I will definitely add this to my regular holiday rotation. I cheaped out and used Bumble Bee canned oysters and it was still fabulous.

I've made this stuffing ALMOST every single year since it was first published in 92. It is sublime. The only years I didn't make it were when I was traveling and didn't have access to oysters - those were the years my family and friends complained MIGHTILY: they all wanted this recipe back in the menu!

Very good-although in the future I would cut the bread smaller-it seemed like too much bread and not enough of the other stuff. I think I would also double the oysters-I will certainly try again!

it's a lot of work - but it's worth it! Will make it again for any excuse!

Wonderful! Make it for yourself - don't wait to have company!

I made this for Thanksgiving and it came out very good. I was a little confused as to what type of bread to use (loaf or rolls)or what type of oysters to use(fresh or canned. I ended up buying a large loaf that weighed about 1 lb and buying 3 jared fresh oysters. Everyone raved about it so this will be a dish that I make every year now. :)

This too has become my standard dressing for Thanksgiving with turkey. As a Southerner I substituted homemade cornbread for the French bread and as a shellfish lover doubled the number of oysters.

Oyster dressing has always been a tradition in my family - passed down through generations - however, the old version is soggy, doughy, and full of whole oysters. This recipe dresses up the dish - makes it more interesting - and incorporates bacon which adds a smokiness that marries well with the oysters. This is our new tradition.

This has become part of our family's Thanksgiving tradition. Even the non-oyster lovers love it and the grandkids think it's "our stuffing." Make extra because it's better the next day.

This is hands down the best stuffing recipe out there. It was quickly integrated into our holiday traditions and I'm often asked to make it at other times as well. I always make a double batch for leftovers and I actually think it tastes better a day or two later.

My family LOVES this stuffing! Its actually the only stuffing I will eat! My sister is a vegetarian so we leave out the bacon and substitute the chicken broth for vegetable broth. Makes for a great vegetarian side dish! I completely recommend!

The oyster lovers in my family like this recipe a lot. We make it every year. This Thanksgiving I left the oysters whole instead of chopped. Some folks preferred it that way, most of us liked it better with the oysters chopped as directed. I added plain pork sausage, cooked and fat drained. That was a good addition people might want to try.


This Salad has tones of texture that comes from the different ingredients.

Chicken: I like to use chopped grilled chicken for extra flavour. You can also use any leftover cooked chicken or store-bought chicken instead)

Pasta: Offcourse there will be pasta in a pasta salad. My preference is either fusilli as these hold the dressing really well. But again it is up to you and you can substitute with any kinds of pasta of your choice.

Vegetable: Cucumber, Onion, Tomatoes and Peppers. Cut them into bite-sized pieces. You can also add baby spinach or Arugula.

What to do with mixed greens

Making a salad that actually tastes good only takes a few key elements: fresh greens, toppings and a good dressing. As a result, the days of ranch on iceberg are over for good! Hallelujah!

Why are leafy greens good for you?

Did you know you can get not only nutrients, but also water, minerals and fiber from an awesome salad of mixed greens like this one? Obviously these are some pretty powerful plants!

According to a study done by Harvard, greens like kale, spinach and arugula are powerhouses when it comes to providing you with nutrients like Vitamin A, folate and Vitamin C – plus fiber, water and magnesium to help your digestion. Meanwhile, you just thought you were enjoying a yummy bowl of mixed greens topped with your fav homemade dressing. Go you!

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26 comments on &ldquoHerby Lemon Vinaigrette&rdquo

Oh help my soul. Awesome. Makes every taste bud come alive!

The wife and I enjoyed this a lot. I didn’t have a shallot so used some chives that were in the herb garden in place of. I also ended up doubling the amount of olive oil because we like olive oil – personal preference. This a great flavor profile and the fresh herbs really make this a stand out salad dressing. The description, “full of sunshine” is actually spot-on. Thanks!

How long will the extra dressing keep?

I use it for up to two weeks. :)

Super good on a fancy salad with tuna fish. Thanks!

Wonderful! I’m so glad you liked it! This vinaigrette has so much versatility. I made it to dress my Grilled Vegetable Salad one night, and then used the remainder for a fresh green salad with grilled salmon the next. So yummy.

I never buy salad dressing. It is so simple and quick to make yourself. Not to mention healthier!

I would put this on everything! I love things that are lemony like this.

Thanks, Julia. It really is incredibly versatile. And so yummy!

Sounds like the perfect accompaniment to everything summery!

These are my FAVORITE kinds of dressing! Light, refreshing and perfect for summer! You’re right, a dressing like this is so versatile!

Absolutely. Perfect with almost everything. Thanks, Erin!

This looks bright and flavorful. Perfect for summer!

I have been wanting a lemon dressing, can’t wait to try it! How long can I keep this in the fridge do you think?

Hi Megan – I usually try to use mine up within a week.

I agree, this dressing is full of sunshine, so perfect and refreshing for this hot weather. Totally loving it!

This does sound like a fabulous vinaigrette.

Perfect over ALL my summer salads! Certain to become a staple in my kitchen :)

Growing up, the vinaigrette was the first thing I learned out to make. It became my responsibility to make the salad dressing every night and it’s still one of my favorite things to prepare. Your vinaigrette looks perfect.


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