Yogurt Salad Dressing Recipe

One of the most important steps for succeeding a salad is the dressing we are going to use to season it. It can be the classic mustard vinaigrette, sherry vinegar or other more “sophisticated” like the sour cream and […]

One of the most important steps for succeeding a salad is the dressing we are going to use to season it. It can be the classic mustard vinaigrette, sherry vinegar or other more “sophisticated” like the sour cream and cilantro dressing. At this time of the year I often make the yogurt dressing, as described in this post. It is refreshing and light. But to make it perfect, do not forget to add a pinch of sugar, that reduces the acidity of the yogurt and gives it a very fine taste. In addition it is very versatile, because it admits other any spices that combine well with your salad. You’ll see I’m not wrong.

Yogurt Salad Dressing Recipe

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Serves: 4 Time: 5 m Difficulty: Easy

Ingredients

125 g of yogurt (unsweetened)
4 tablespoons of extra virgin olive oil
2 tablespoons of sherry vinegar or cider vinegar (not balsamic)
1 clove of garlic
1 dash of lemon (not too much)
1/2 teaspoon of sugar
Salt and pepper to taste

Directions

Peel the garlic clove and remove the stem (the green part). Coarsely chop into pieces and crush it in a mortar with a pinch of salt until you obtain a paste.
In a bowl, add all ingredients: the garlic paste, the yogurt, the olive oil, the vinegar, the sugar and mix well until it has emulsified.
Finally, add salt and pepper to taste.
It is done. Use it to dress your salad.

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A tip to emulsify the dressing is to put all the ingredients in a jar, close tightly and shake well.
You can use it to dress a salad with lettuce, or broccoli, or rice, or chicken, or salmon … or even better, a cucumber salad for which this yogurt dressing goes perfect.
You can use this dressing for dipping raw vegetables (crudites).
You can increase or decrease the amounts of olive oil and vinegar to taste.
You can add other herbs or spices to taste, such as parsley, dill, oregano, thyme … or even half a teaspoon of mustard … or shallot chopped as finely as possible.
You can replace sugar with a teaspoon of honey.
You can grate the garlic instead of crushing or chop it as finely as possible. I prefer to use the mortar.
You can also use a 0% yogurt for a lighter version of this dressing.

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Olga Asenova

10 years ago

j’aime beaucoup cette recette de vinaigrette au yaourt .
merci pour le partage de cette excellente recette.

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Author

10 years ago

Reply to Olga Asenova

Avec plaisir ! 🙂

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