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Yogurt dressing for salad: the best, easiest, and healthiest dressing there is! It only takes 5 minutes.
Yogurt Salad Dressing
Forget all the bottled salad dressings, full of weird things that you don’t actually want to eat. To make this Greek yogurt dressing takes about 5 minutes, it tastes better than any dressing you could possibly buy, it is healthy and clean, low-fat, low-sugar, and versatile. All the good “healthy words” used to describe a recipe.
But don’t let those healthy words worry you, this yogurt dressing for salad is so delicious, you won’t even think you are being so healthy with it…
You can use this basic dressing recipe for just about any kind of salad: leafy salad, cucumbers, broccoli or other veggie salad. You can even eat this as a dip, on top of hot cooked potatoes or in a chicken/vegetable wrap for instance.
How to make?
- This is a basic recipe for a yogurt salad dressing, I start here every time I make it, but sometimes I change it slightly depending on the kind of salad I have, on my mood or whatever.
- You can enhance it by adding one grated garlic clove or one teaspoon horseradish, you can add some chili sauce or even ketchup or mayonnaise, you can change the kind of herbs, vinegar or oil you use according to your taste, and so on.
- And if your children usually have their problems with eating salad, they will stop having any problem with salads after tasting this dressing, both my children love it and eat lots of salad every time I make it. They both call it “favorite salad” although the salad changes a lot, only the yogurt dressing remains more or less the same.
- This is a recipe I could not do without anymore. I make it at least twice a week and actually never grow tired of it, the fact that you can change it so easily never lets it become boring.
- As mentioned above one of the best things about this salad dressing is its versatility. You start with a basic mixture of Greek or natural yogurt, onions, mustard, and vinegar and you go from there.
- You can add some oil or leave it out completely, you could add some syrup or replace that with another sweetener, you could use lemon juice instead of vinegar, use different kinds of mustard, different herbs, you could add just about any spices you like.
- You can use low-fat or full-fat yogurt, you could use sour cream or smetana instead or even buttermilk.
How to change it:
- 1 grated garlic clove or 1 teaspoon horseradish (for beets for example) or 1 tablespoon ketchup/ mayonnaise/ chili sauce.
- other herbs, like chives, coriander, dill etc.
- 1 or 2 very finely chopped anchovy fillets.
- 1 or 2 very finely chopped gherkins.
- olive oil with other kinds of oil (or leave it out completely)
- white wine vinegar with balsamic vinegar or red wine vinegar or any other sorts of vinegar.
- vinegar with lemon or lime juice to taste
- regular mustard with Dijon mustard, grainy or sweet mustard.
- maple syrup with honey, agave syrup or 1 teaspoon sugar or leave out completely if you are already using ketchup, chili sauce or sweet mustard.
More salad dressings?
- 150 g/ 5.3 oz/ about 2/3 cup low-fat yogurt (Greek or natural yogurt)
- 1 teaspoon medium mustard
- 1 small onion, red or regular
- 1-2 tablespoons white wine vinegar, to taste
- 1 tablespoon olive oil, optional
- 1-2 teaspoons honey or maple syrup, to taste
- 2 tablespoons parsley
- fine sea salt
- freshly ground black pepper
- Add: 1 grated garlic clove or 1 teaspoon horseradish (for beets for example) or 1 tablespoon ketchup/ mayonnaise/ chili sauce.
- Add: other herbs, like chives, coriander, dill, etc.
- Add: 1 or 2 very finely chopped anchovy fillets.
- Add: 1 or 2 very finely chopped gherkins.
- Replace: olive oil with other kinds of oil (you could even leave it out completely)
- Replace: white wine vinegar with balsamic vinegar or red wine vinegar or any other sorts of vinegar.
- Replace: regular mustard with Dijon mustard, grainy, or sweet mustard.
- Replace: maple syrup or honey, agave syrup or 1 teaspoon sugar, or leave out completely if you are already using ketchup, chili sauce, or sweet mustard.
- I almost always use low-fat creamy yogurt, but you can take the full-fat version or Greek yogurt. Sour cream, smetana, or creme fraiche taste great as well, but they all have a lot more calories.
- Chop the onion very finely.
- Place the yogurt in a small bowl, add the mustard and stir well together. Add the vinegar, salt and pepper, and the olive oil. Whisk until the mixture emulsifies a little bit. Stir in the onion and the herbs.
- This will make enough to dress a large salad, you could double the quantities and keep the rest in the fridge. It will keep for 2 or 3 days.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 84Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 2mgSodium: 299mgCarbohydrates: 11gFiber: 0gSugar: 9gProtein: 2g
Nutrition information isn’t always accurate.