Yogurt Salad Dressings

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The following recipes are from: www.bdfarmpariscreek.com.au/recipes/index.htm


Corn and Cherry Tomato Salad

1/4 cup low fat natural yogurt
2 cups fresh or frozen whole kernel corn
1½ tablespoon salt free tomato sauce
10 cherry tomatoes, halved
1 teaspoon French or spicy mustard
1 small green capsicum, cored, seeded
2 spring onions, finely chopped and chopped
2 tablespoon chopped dill or 4 large lettuce leaves
½ teaspoon dried dill

Combine the yogurt, tomato sauce and mustard in a large bowl; stir in the spring onions and dill and put aside.

Bring 2 cups unsalted water to the boil in a small saucepan; add the corn and cook for 5 mins or until just tender. Drain in a colander, rinse under cold running water to stop the cooking, and drain again. Add the dressing, along with the cherry tomatoes and the capsicum, and toss well to mix.

Place the lettuce on plates and spoon the corn mixture on top. Serves 4.

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Minted Cucumber Salad

1/4 cup low fat natural yogurt
1/8 teaspoon pepper
1 tablespoon finely chopped mint
2 large cucumbers, peeled, halved lengthwise, seeded and sliced 6mm thick (about 2 cups)
1 teaspoon olive oil,
1/4 teaspoon sugar
1/8 teaspoon salt

In a medium sized bowl, combine the yogurt, mint, olive oil, sugar, salt and pepper. Add the cucumbers and toss well. Cover and chill in the refrigerator for 2-3 hours, tossing occasionally. Serves 4.


Green Goddess Dressing
For any type of tossed salad

2 tablespoon tarragon vinegar 2 teaspoon anchovy paste
2 tablespoon chopped parsley 2 teaspoon lemon juice
2 teaspoon chopped spring onion or 1 cup sour cream or natural
snipped chives yogurt

In a bowl combine the vinegar, parsley, anchovy paste, lemon juice, onion or chives and garlic Gently mix in the sour cream or yogurt. Cover and chill the dressing until you require it.

Yogurt Dressing For Vegetables Or Potato Salad

2 tablespoon chopped parsley garlic salt to taste
1/2 teaspoon dried dill 1 cup natural yogurt

Cucumber Dressing
Serve this dressing with chicken, seafood or tossed green salads.

1 med cucumber, peeled, seeded and 1 ½ tablespoon low fat sour cream
coarsely grated 2 tablespoon finely chopped mint
1 med tomato, peeled, cored, seeded or 1 teaspoon dried mint
and chopped 2 tablespoon finely chopped parsley
½ cup low fat natural yogurt ½ teaspoon ground cumin

Place the cucumber on a double thickness of paper towels. Press with the tines of a fork to remove the moisture, then transfer the cucumber to a small bowl.

Add the tomato, yogurt, sour cream, mint, parsley and cumin; mix well. Keep in a tightly covered jar in the refrigerator and shake well before each use. Makes 1 ½ cups



Creamy Garlic Dressing

1 cup low fat natural yogurt 1/8 teaspoon cayenne pepper
1½ teaspoon French or spicy mustard 2 tablespoon finely chopped parsley
½ teaspoon finely grated lemon rind 2 cloves garlic, bruised

In a medium sized bowl, whisk together the yogurt, mustard, lemon rind and cayenne pepper. Stir in the parsley. Thread the garlic onto a toothpick and add to the dressing. Cover and chill in the refrigerator for 6 hours or overnight.

Remove the garlic and discard before serving the dressing. Keep any leftover dressing in a tightly covered jar in the refrigerator and shake well before each use. Makes 1 cup.


Thousand Island Dressing

1 cup low fat natural yogurt 3 teaspoon finely diced capsicum
2 tablespoon chilli sauce 1 large hard boiled egg white, chopped
2 spring onions, finely chopped

In a medium sized bowl, whisk together the yogurt and chilli sauce. Stir in the spring onion, capsicum and egg white. Keep the dressing in a tightly covered container in the refrigerator and stir before each use. Makes about 1 1/4 cups.


Herb Dressing

1 tablespoon olive oil 2 tablespoon low fat natural yogurt
2 teaspoon cider vinegar 3/4 cup buttermilk or skim milk
1 teaspoon sugar 2 tablespoon finely chopped onion
1 teaspoon finely chopped marjoram 1 clove garlic, crushed
or 1/4 teaspoon dried marjoram 2 tablespoon finely chopped parsley
1/8 teaspoon salt

In a medium sized bowl, whisk together the olive oil, vinegar, sugar, marjoram and salt. Whisk in the yogurt and buttermilk, then stir in the onion, garlic and parsley. Cover and chill in the refrigerator for 6 hours or overnight to thicken.

Whisk the dressing again before serving. Keep any leftover dressing in a tightly covered jar in the refrigerator and shake well before each use. Makes 1 1/4 cups.


Honey and Yogurt Dressing

This is particularly good with fresh fruit salads.

1 cup low fat natural yogurt 1/4 teaspoon ground nutmeg
2 tablespoon honey

In a small bowl, whisk together all the ingredients until well mixed. Keep in a tightly covered jar in the refrigerator and shake well before each use. Makes about 1 cup."

I can't wait to try some of these, hope to let you know of any great ones.