Yogurt-Based Salad Dressings
 

I thought I'd share this idea for anyone else who's in my boat. In an effort to minimize seed oils from my diet, I had to give up the good ol' jar of mayo and the cheap bottles of Kraft dressings. Homemade salad dressings would be easy, but I HATE oil/vinegar dressings. Creamy dressings or get the heck out. Homemade mayo ain't happening because it would be a waste; we'd never eat it before it goes bad. So I realized that strained yogurt might be a good substitute for mayo, specifically the HWC yogurt that I make, as opposed to the commercial tart stuff.

I have two recipes so far that I'm hooked on. :thup:

Regular yogurt will work here, but it will be tart. I'd cut back on the other acidic ingredients (vinegar, lemon juice).

To strain the yogurt: put a sieve over a bowl. Put a coffee filter over the sieve. Spoon in your yogurt. Cover with plastic wrap. Put it in the fridge for a day or more. Ta-da.

Caesar Dressing:
1/2 c strained yogurt
3/4 tsp anchovy paste
1 Tbsp lemon juice
1/2 tsp Dijon mustard
1 tsp garlic powder
1 tsp Worcestershire sauce
1/4 c dry grated parmesan cheese
salt, pepper to taste

Creamy Greek Feta Dressing:
1/2 cup strained yogurt
2 oz feta cheese
1/2 tsp each dried dill, oregano, garlic powder, Worcestershire sauce, apple cider vinegar

I do these in my Magic Bullet and store the leftovers in the fridge. They should be good for a week or so.

Next on my agenda: ranch. Attempt #1 didn't work; it ended up tasting like the Greek dressing minus the feta. I'll buy some actual sour cream for attempt #2.

When I tried to make a homemade Italian style dressi ng, a typical oil and vinegar, it became a green mush. Just by using too many green herbs and a blender. It held this consistency in the fridge for a few days.

Thanks Kristine I'll definitely try the Caesar dressing.

I make this recipe quite often which is really nice. I go a bit heavier on the dill and onion powder and use homemade buttermilk - It does have mayo in it though. I have used yogurt instead of sour cream as well which made it a bit tangier.

https://barefeetinthekitchen.com/ho...salad-dressing/

That's the one I tried! :) I'm definitely trying again this weekend; I'll pick up some sour cream. The all-yogurt version was just okay, but not very ranchy.

Green goddess dressing is on my to-try list, too. I've never had it!

Arielle, did you like it? I'm not opposed to dressings that don't taste too vinegary.

Those sound great- I use Greek yogurt to make.veggies dips often- usually garlic dill, paprika or Everything But the Bagel.

Hope the next attempt at ranch works well.

Here's a yogurt and curry dressing, loosely based on this recipe from Martha Stewart. I had no lemon juice or fresh ginger, so I had to improvise.

2 tsp EVOO
1/3 c chopped onion
2 garlic cloves, minced

1/8 tsp dried ginger
2 tsp curry powder
salt to taste
1 packet sweetener
1 tsp apple cider vinegar
1 c thick unflavoured yogurt (I had skyr)
1/2 c mayo

- Sautee the onion in olive oil until translucent
- Add garlic for the last minute or two; allow to cool
- Combine all ingredients in a food processor and puree until smooth
- Refrigerate, then enjoy