Yogurt Dressing (Low-Fat, Healthy Recipe)
Yogurt dressing for salad: the best, easiest, and healthiest dressing there is! It only takes 5 minutes.
Servings: 4 servings
Calories: 84kcal
Ingredients
- ⅔ cup low-fat yogurt Greek or natural yogurt, 150 g
- 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
Instructions
Yogurt dressing (Note 1):
- Chop the onion very finely.
- Make yogurt dressing: Place the yogurt in a small bowl, add the mustard, and stir well. Add the vinegar, salt, pepper, and olive oil. Whisk until the mixture emulsifies a little bit. Stir in the onion and the herbs.
Additions:
- Add: 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.
Replacements:
- Replace: Olive oil with other kinds of oil (you could even leave it out completely).White wine vinegar with balsamic vinegar, red wine vinegar, or any other sort of vinegar.Regular mustard with Dijon mustard, grainy, or sweet mustard.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.
Notes
- The recipe will make enough dressing to dress a large salad. You can double the quantities and refrigerate the rest for 3-4 days.
Nutrition
Serving: 1portion from 4 | Calories: 84kcal | Carbohydrates: 11g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 299mg | Sugar: 9g