Recipe video above. Here's 5 very, very good creamy dressings made with yogurt instead of mayonnaise. All the flavour of their traditional mayo-based counterparts, but less fat and better for you! You might ditch that jar of mayo for good!
Prep Time10 minutesmins
Total Time10 minutesmins
Course: Salad Dressing
Keyword: Yogurt Salad Dressings
Author: Nagi
Ingredients
Creamy Lemon Yogurt Salad Dressing:
1/2cupplain yogurt, preferably Greek
1/4cupextra virgin olive oil
2 1/2tbsplemon juice
1tspgarlic, minced
1 1/2tspsugar
1/4tspblack pepper
1/2tspsalt
Yogurt Ranch Dressing:
1cupplain yogurt, preferably Greek
2tbspolive oil
1small garlic clove, minced
1/4tspEACH dried dill, parsley, chives, garlic powder, black pepper
1/2tspEACH onion powder, mustard powder
1/2tspsalt
2tspwhite sugar
1 1/2tbsplemon juice
Yogurt Potato Salad Dressing:
1cupplain yogurt, preferably Greek
3tbspolive oil
2tbspmilk
2tbspwholegrain mustard
1tbspdijon mustard
1tbspvinegar
2tspwhite sugar
1/4cupfresh chives, finely chopped
1/2tspgarlic powder, onion powder
Oil-Free Honey Mustard Dressing:
1/2cupplain yogurt, preferably Greek
2tbspDijon mustard
2tbsphoney
1 1/2tbspcider vinegar
1/4tspEACH garlic powder, salt and pepper
Yogurt Caesar Salad Dressing:
1cupplain yogurt, preferably Greek
1/2garlic clove, minced
2anchovy fillets or 3/4 tsp Anchovy paste(Note 2)
1tbspfresh lemon juice
1tspDijon mustard
1tspWorcestershire sauce
1tspwhite sugar
2tbspolive oil
1/2cupfreshly grated parmesan cheese
2 - 4tbspmilk(adjust consistency)
1/2tspsalt
Black pepper
Instructions
All Dressings except Caesar:
Mix ingredients in a bowl. Set aside for 30 minutes+ to allow flavours to develop.
Use milk to adjust to desired consistency.
Caesar Salad Dressing:
Blitz in a food processor until smooth. Use milk to adjust consistency.
Notes
Suggestions for Use:1. Creamy Lemon Dressing: Great all rounder, use for leafy greens, garden salads, Coleslaw, Macaroni Salad. 2. Ranch: Great all rounder, use for leafy greens, garden salads, SouthWest Salad (Note 3), Creamy Broccoli Salad, Macaroni Salad, drizzle over iceberg wedges. 3. Potato Salad Dressing: For potato salad. 4. Honey Mustard Dressing: Use for leafy greens, garden salads, a chicken saladlike this one, would also be great with this Roast Sweet Potato Salad. 5. Caesar Salad: For Caesar salad - chicken is optional. Also terrific to dipping in crisp lettuce leaves and vegetable sticks. Would also be terrific on this Mexican Corn Salad.
Recipe Notes: 1. Yogurt - I use Farmers Union Greek-style Yogurt (available widely in Australia). Plain yogurt will work fine too. Just ensure it's a good thick one. Low fat will also work but cut back on the sour (vinegar) in the dressings (as low fat yogurt is more sour than full fat)2. Anchovy fillets are key to achieve a true restaurant quality flavour for Caesar Salad. You can't taste it, it's the salt for the dressing. Use the dark brown anchovy fillets in oil , not the white anchovy fillets that are brined in vinegar, not oil.Substitutions: If you really prefer not to use anchovies, 1 tsp of fish sauce will be an adequate substitute. If you're allergic to fish, use 1 tsp light or all purpose soy sauce.3. Storage - These dressings keep for 3 days in the fridge, best to take them out 30 minutes prior to using.