HEALTHIER CREAMY YOGURT SALAD DRESSINGS
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!
Provided by Nagi
Categories Salad Dressing
Time 10m
Number Of Ingredients 41
Steps:
- Mix ingredients in a bowl. Set aside for 30 minutes+ to allow flavours to develop.
- Use milk to adjust to desired consistency.
- Blitz in a food processor until smooth. Use milk to adjust consistency.
BEAN AND YOGURT CAESAR SALAD DRESSING
Lisa Feldman's bean and yogurt base is a great solution for a creamy Caesar salad dressing if you don't like the idea of using a raw egg. Parmesan is added to the mix, and I also use an anchovy fillet, which you can omit if you wish. But the anchovy and the Parmesan are what make this resemble a Caesar dressing.
Provided by Martha Rose Shulman
Time 5m
Yield 1 cup, about (about 6 to 8 servings)
Number Of Ingredients 11
Steps:
- Process garlic in a food processor fitted with the steel blade until minced garlic is adhering to the sides. Stop processor and scrape down sides. Add beans, yogurt, and ice cube and process until smooth. Add remaining ingredients and process until mixture is smooth. Taste and adjust seasoning.
Nutrition Facts : @context http, Calories 96, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 6 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 2 grams, Sodium 159 milligrams, Sugar 2 grams, TransFat 0 grams
GREEK YOGURT CAESAR DRESSING
This healthy version of a favorite dressing is low in calories and fat: Thick Greek yogurt takes the place of egg yolk, providing the same richness. The dressing is also super quick and easy-just throw all your ingredients together in a blender and puree.
Provided by Food Network Kitchen
Categories condiment
Time 40m
Yield 6 servings (about 1 1/4 cups)
Number Of Ingredients 9
Steps:
- Combine the yogurt, lemon juice, Parmesan, anchovies, olive oil, mustard, garlic, oregano, 3/4 teaspoon salt and 1 teaspoon pepper in a blender or food processor and blend until smooth. Cover and chill for at least 30 minutes. The dressing will keep, refrigerated, for up to 3 days.
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