Forget all the bottled salad dressings, full of weird things that you don’t actually want to eat. To make this dressing takes about 5 minutes, it tastes better than any dressing you could possible buy, it is healthy and clean, low-fat, low-sugar and versatile. You can use 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.
It is a basic recipe, I start here everytime 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 used 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 everytime I make this dressing.
This is a recipe I could not do without anymore. We eat this dressing 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. That is why I wanted to share this with you today. We are doing a blog hop concerning The Casual Veggie and today’s theme is Essential Cooking Techniques. I thought a lot about something that I could write about, for example rolling out short crust pastry or making a perfect chicken broth. But then I thought this should be something about veggies and while eating a salad with yogurt dressing for lunch I realised that this could be a perfect post for the occasion. I mean, I know it is only a dressing but when I think how many people out there buy these ready-made bottles of salad dressing because they think that making it themselves would be so difficult or take too long or would not taste just as good as the bottled ones.
But, cross my heart, it is not difficult, it is made in a matter of minutes, it tastes wonderful and most of all, you know exactly what you are eating.
And before I give you the recipe, I would just like to present The Casual Veggie to you again. It is an e-book born through the collaboration of 48 bloggers containing 166 recipes featuring 29 veggies. The force behind it is Mollie from Parsley and Pumpkins and I cannot thank her enough for inviting me to be part of this project. If you buy the book by following the link on the right sidebar, you will help support my blog and I am already grateful for that.
More blogs taking part in this blog hop:
Family For Health – How To Make Bone Broth: The Healthiest Broth You Can Use In Recipes
Parsley and Pumpkins – How to Peel a Hard Boiled Egg
Wholesome and Savory Eats – Roasted Butternut Squash, Sweet Potato and Apple soup
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Serves: for 1 salad
- 150 g/ ⅔ cup low-fat yogurt
- 1 teaspoon mustard
- 1 small onion, red or regular
- 1-2 tablespoons white wine vinegar, to taste
- 1 tablespoon olive oil
- 1-2 teaspoons maple sirup, to taste
- 2 tablespoons parsley
- 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 through other kinds of oil (you could even leave it out completely)
- Replace: white wine vinegar through balsamic vinegar or red wine vinegar or any other sorts of vinegar.
- Replace: regular mustard through Dijon mustard, grainy or sweet mustard.
- Replace: maple syrup through 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 tastes great as well, but has a lot more fat.
- 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.