Best Yogurt Salad Dressing Recipes

GREEK YOGURT RANCH SALAD DRESSING

Steps:

• Pour vinegar into a 1-cup liquid measure. Add enough milk to make 1/3 cup. Let sit for 5 to 10 minutes.
• Meanwhile, combine parsley, dill, garlic powder, onion powder, basil, pepper, paprika, chives, and salt in a small bowl. Mix in Greek yogurt. Gradually stir in buttermilk to thin out dressing.

HONEY, MUSTARD, AND YOGURT SALAD DRESSING

Steps:

• Whisk together the yogurt, honey, mustard, and celery seed in a small bowl. Refrigerate at least 1 hour before serving.

WALDORF SALAD WITH YOGURT DRESSING

Steps:

• In a medium bowl, whisk together yogurt and lemon juice; season with coarse salt and ground pepper.
• Add apple, celery, red seedless grapes, and toasted walnuts; toss to coat with dressing. Cover; refrigerate until ready to serve, up to overnight.
• Divide salad in half; serve each portion on 2 Boston lettuce leaves.

AUTUMN FRUIT SALAD WITH CINNAMON GREEK YOGURT DRESSING

Steps:

• Place pears, apples, and grapes in a large bowl. Toss gently to combine. Set aside.
• To a small bowl, add the yogurt, lemon zest, lemon juice, maple syrup, vanilla, cinnamon, and nutmeg. Use a wire whisk to blend well.
• Drizzle dressing over the fruit. Toss gently until fruit is coated. Scoop into bowls and sprinkle with pecans. Serve immediately.

YOGURT SALAD DRESSING

Steps:

• In a small bowl, beat together yogurt and lemon juice until smooth. Stir in mustard, parsley, and chives. Refrigerate until ready to serve.

SPINACH SALAD WITH CREAMY YOGURT DRESSING

Steps:

• Mix together the red pepper strips, oregano, olives, olive oil, salt and pepper in a small bowl and reserve.
• For the salad, tear the spinach leaves into bite-sized pieces. Place in a large bowl with the cabbage, tomatoes, red onion, jicama and cucumbers and toss well. Top with dressing and serve.
• For the dressing, combine the lemon juice, olive oil, salt, pepper and garlic in a blender and puree until smooth. Add the yogurt and blend briefly to combine.
• To serve, pour the yogurt dressing over the salad and toss to coat evenly. Divide and place on 6 serving plates. Top each with a large spoonful of the red pepper garnish.

ASPARAGUS AND TOMATO SALAD WITH YOGURT-CHEESE DRESSING

Steps:

• Thaw frozen asparagus and drain well. In a medium bowl, combine the asparagus, tomatoes, onions and set aside.
• In a small bowl, whisk together the yogurt, cheese and mustard. Add to the vegetable mixture and toss until well coated. To serve, line salad plates with romaine lettuce leaves and spoon salad on top.

CUCUMBER AND TOMATO SALAD IN GARLIC YOGURT DRESSING

Steps:

• Mix the lemon juice, yogurt, garlic, pepper, mint and parsley together.
• Pour over cucumber and tomato mixture and stir.
• Serve within an hour for best taste.

MANGO SALAD WITH MINT YOGURT DRESSING

Steps:

• In a large bowl combine the mangoes and apples. Drizzle with 1 tablespoon lime juice; toss to coat., In a small bowl, combine the yogurt, honey, ginger, salt and remaining lime juice. Stir into mango mixture. Sprinkle with mint and toss to coat. Refrigerate for at least 15 minutes before serving.

ASPARAGUS AND TOMATO SALAD WITH YOGURT-CHEESE DRESSING

Steps:

• Thaw frozen asparagus and drain well. In a medium bowl, combine the asparagus, tomatoes, onions and set aside.
• In a small bowl, whisk together the yogurt, cheese and mustard. Add to the vegetable mixture and toss until well coated.
• To serve, line salad plates with romaine lettuce leaves and spoon salad on top.

GERMAN YOGURT SALAD DRESSING

Steps:

• Mix the yogurt, sugar, vinegar and oil together.
• Add mustard (the mustard taste comes through a lot, so only use if you are in the mood) if you like.
• Stir in the onions, chives, dill and garlic.
• Let it sit for a few minutes up to a few hours in the refrigerator for the flavors to marry.
• Serve or use cold.

GRILLED STEAK, VEGETABLE, AND QUINOA SALAD WITH YOGURT-TAHINI DRESSING

Steps:

• Make the quinoa salad:
• Whisk oil, vinegar, honey, and salt in a large bowl. Add quinoa, lentils, dill, and oregano and stir to combine. Set aside.
• Make the yogurt dressing:
• Whisk yogurt, lemon juice, tahini, oil, salt, and 1 Tbsp. water in a small bowl. Set aside.
• Grill the vegetables and steak and assemble the salad:
• Prepare a grill or grill pan for medium-high heat. Brush fennel, tomatoes, and scallions with oil and season with 1/2 tsp. salt and 1/4 tsp. pepper. Grill, turning occasionally, until tender and charred in spots, 10-15 minutes; let cool. If using Halloumi cheese, brush with oil and grill, turning occasionally, until charred and warmed through, about 2 minutes per side.
• Meanwhile, rub steak with cumin, remaining 1/2 tsp. salt, and remaining 1/2 tsp. pepper. Grill until medium-rare, 5-7 minutes per side for flank steak, about 2 minutes per side for skirt steak. Let rest, then thinly slice against the grain.
• Transfer quinoa salad to a large platter. Top with grilled vegetables and steak. Season with additional salt and pepper and top with fennel fronds. Serve immediately with yogurt dressing alongside.
• Do Ahead
• The yogurt dressing can be chilled for up to 3 days.

SPINACH CUCUMBER SALAD WITH YOGURT DRESSING

Steps:

• Whisk the lemon juice and honey in a bowl. In a separate bowl, whisk the yogurt and olive oil together. Whisk while adding the yogurt to the lemon juice in a thin stream. Add the mint, then add the salt and pepper to taste. Cover and chill the dressing for up to 24 hours.
• Combine the spinach, cucumbers and onion in a large bowl. Season with a little salt and pepper. Add just enough dressing to moisten the salad. Toss to coat, and serve with extra dressing on the side.

BLUEBERRY-PINEAPPLE SALAD WITH CREAMY YOGURT DRESSING

Steps:

• Whisk 1 tablespoon pineapple juice, Greek yogurt, honey, and lime zest in a medium bowl. Fold in pineapple chunks and blueberries until coated with yogurt mixture. Serve immediately.

FRUIT AND LETTUCE SALAD WITH ORANGE-YOGURT DRESSING

Steps:

• Whisk together all the dressing ingredients and refrigerate.
• Combine lettuces, oranges, grapes, bacon and seeds in a large bowl.
• Toss together and serve with dressing.

APPLE-CELERY SALAD WITH YOGURT DRESSING

Steps:

• Add sunflower seeds to a skillet over medium-low heat and toast, shaking skillet frequently, until fragrant and lightly browned in color, 2 to 3 minutes. Set aside.
• Combine yogurt, honey, salt, and pepper in a bowl. Add celery and apples and mix to combine. Sprinkle with sunflower seeds.

WINTER SALAD WITH LEMON-YOGURT DRESSING

Steps:

• Dressing:
• Whisk first 5 ingredients in small bowl. Season dressing to taste with sea salt and freshly ground black pepper.
• Salad:
• Toss lettuce and next 8 ingredients in large bowl. Add dressing and toss to coat. Divide salad among plates; sprinkle with sunflower seeds.

YOGURT-HERB SALAD DRESSING

Steps:

• In a small bowl, whisk the yogurt, vinegars and honey. Stir in the remaining ingredients. Cover and refrigerate for at least 1 hour before serving.

FESTIVE FRUIT SALAD WITH YOGURT-ORANGE DRESSING

Steps:

• Core, rinse, and thoroughly dry lettuce. Using a stainless steel knife, cut into bite-sized chunks.
• Arrange apple slices, grapes, and melon pieces on the lettuce or toss together. Sprinkle pomegranate seeds on top.
• Stir together Greek yogurt and orange juice concentrate and pour over the fruit salad.

TOMATO CUCUMBER SALAD WITH LEMON YOGURT DRESSING

Steps:

• Place onion slices in a shallow dish. Pour lemon juice over them and toss so they are all coated with the juice. Let stand at least 30 minutes or up to 2 hours. Turn them occasionally.
• While the onions sit, peel and slice the cucumber into 1/4 inch slices.
• Place in a large bowl.
• Add the tomatoes. Season with salt and pepper and toss.
• Make the dressing:.
• In a small dish, mix together the yogurt, garlic, herbs, salt and pepper and olive oil.
• Drain the juice off the onions into the bowl with the dressing ingredients. Mix well.
• Add the onions to the bowl with the cucumbers and tomatoes.
• Pour the dressing over the top and toss to coat.
• Serve.
• You can also fancy this up by layering the tomatoes on a platter and then topping with the cucumbers and then onions. Then just drizzle with the dressing.