Best Fat Free Lemon Yogurt Vinaigrette Recipes

HEALTHIER CREAMY YOGURT SALAD DRESSINGS

Healthier Creamy Yogurt Salad Dressings image

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

Time 10m

Number Of Ingredients 41

Ingredients

1/2 cup plain yogurt (, preferably Greek)
1/4 cup extra virgin olive oil
2 1/2 tbsp lemon juice
1 tsp garlic (, minced)
1 1/2 tsp sugar
1/4 tsp black pepper
1/2 tsp salt
1 cup plain yogurt (, preferably Greek)
2 tbsp olive oil
1 small garlic clove (, minced)
1/4 tsp EACH dried dill, parsley, chives, garlic powder, black pepper
1/2 tsp EACH onion powder, mustard powder
1/2 tsp salt
2 tsp white sugar
1 1/2 tbsp lemon juice
1 cup plain yogurt (, preferably Greek)
3 tbsp olive oil
2 tbsp milk
2 tbsp wholegrain mustard
1 tbsp dijon mustard
1 tbsp vinegar
2 tsp white sugar
1/4 cup fresh chives (, finely chopped)
1/2 tsp garlic powder, onion powder
1/2 cup plain yogurt (, preferably Greek)
2 tbsp Dijon mustard
2 tbsp honey
1 1/2 tbsp cider vinegar
1/4 tsp EACH garlic powder, salt and pepper
1 cup plain yogurt (, preferably Greek)
1/2 garlic clove (, minced)
2 anchovy fillets or 3/4 tsp Anchovy paste ((Note 2))
1 tbsp fresh lemon juice
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp white sugar
2 tbsp olive oil
1/2 cup freshly grated parmesan cheese
2 - 4 tbsp milk ((adjust consistency))
1/2 tsp salt
Black pepper

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.

SALADE NIçOISE WITH YOGURT VINAIGRETTE

Salade Niçoise With Yogurt Vinaigrette image

The market tomatoes, green beans, peppers, cucumbers and lettuces were irresistible, and we would have been happy to dine on this iconic Provençal salad every day. I'm making the anchovies optional in this recipe, but they are always included in the authentic salade niçoise.

Provided by Martha Rose Shulman

Categories dinner, salads and dressings

Time 45m

Yield 6 servings

Number Of Ingredients 18

Ingredients

2 tablespoons good-quality red or white wine vinegar or sherry vinegar
1 tablespoon fresh lemon juice
1 garlic clove, small or large to taste, green shoot removed, puréed with a garlic press or in a mortar and pestle
Salt and freshly ground pepper to taste
1 teaspoon Dijon mustard
1/4 cup extra virgin olive oil
5 tablespoons plain low-fat yogurt (you can omit this and use a total of 1/2 cup extra virgin olive oil)
3/4 pound medium Yukon gold or fingerling potatoes, cut in 3/4-inch dice
1 5 1/2-ounce can light (not albacore) tuna packed in water, drained
6 ounces green beans, trimmed, and cut in half if long
1 small red or green pepper, thinly sliced or diced
1 small cucumber (preferably Persian), cut in half lengthwise and then sliced in half-moons
2 hard-cooked eggs, preferably free range, peeled and cut in wedges
1 small head of Boston lettuce, 1 romaine heart, or 4 to 5 cups mixed baby salad greens, washed and dried
2 to 4 tablespoons chopped fresh herbs, like parsley, basil, tarragon, chives and marjoram
3 or 4 tomatoes, cut in wedges, or 1/2 pint cherry tomatoes, cut in half
6 to 12 anchovy fillets, rinsed and drained on paper towels
12 imported black olives

Steps:

Using a fork or a small whisk, mix together the vinegar and lemon juice with the garlic, salt, pepper and Dijon mustard. Whisk in the olive oil and yogurt.
Steam the potatoes above 1 inch simmering water for 10 to 15 minutes, until tender. Transfer to a large salad bowl and season with salt and pepper. Add the tuna and toss with 1/4 cup of the dressing while the potatoes are hot.
Bring a pot of water to a boil, and fill a bowl with ice water. When the water comes to a boil, add a generous amount of salt and add the green beans. Cook 4 to 5 minutes, until just tender. Transfer to the ice water, then drain. Dry on paper towels. Add to the salad bowl, along with the red or green pepper, cucumber, hard-boiled eggs, lettuce and herbs. Garnish with the tomatoes, anchovies and olives, and serve.

Nutrition Facts : @context http, Calories 218, UnsaturatedFat 9 grams, Carbohydrate 17 grams, Fat 12 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 536 milligrams, Sugar 4 grams, TransFat 0 grams