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April 18, 2016

Creamy Yogurt Dressing #secretrecipeclub

Creamy, smooth, tangy, and with a touch of sweetness, this yogurt dressing is the perfect topping for your salads. It's super easy to make, and is a delicious way to eat healthier, as well as get those probiotics in that we all need for our digestive health.


It's time for another installment of the Secret Recipe Club! The blog I got to stalk explore this month was Where Is My Spoon? A new to me blog, but one I really liked, and will be visiting again for more yummy recipes. Adina is the owner and writer, a woman born in Romania, but who now lives in Germany with her husband and two children. Like me, cooking and baking are her passion, and she could happily spend the whole day in the kitchen without getting bored.


Adina's recipe index was neatly organized, which made it easy for me to find the recipes I wanted to check out. My mouth was soon watering as I browsed her recipes for Cauliflower in Tomato Sauce, Zucchini Lasagna, Strawberry, Nectarine and Quinoa Salad, Homemade Peanut Butter, and so much more.


I eat a lot of salads, so I ultimately decided on the Yogurt Dressing. I was thrilled to see that I could make one of my favorite dressings with yogurt, instead of mayonnaise and buttermilk.

This dressing is easy to make, and will become your new favorite salad topping. If you like ranch you'll love this version. And did I say it's easy? All you do is place all of the ingredients into a bowl, whisk together, then serve. I like to let it chill out in the refrigerator for about 30 minutes before using, to allow the flavors to marry, and it becomes even better tasting in my opinion. I make it often now, and double the recipe to make sure I have plenty on hand for salads and veggie snacks. I changed the original recipe a bit, by using some of the variations she suggested, and it is oh so good.

Thank you Adina for introducing me to this tasty recipe.

Creamy Yogurt Dressing


Ingredients

2/3 cup plain Greek yogurt
1 teaspoon Dijon mustard
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 tablespoons honey, or to taste
Sea salt and fresh ground black pepper to taste
1 small red or white onion, minced
2 tablespoons parsley

Directions

Place yogurt and mustard in a small bowl and stir to combine.
Add the vinegar, olive oil, honey, salt and pepper, and whisk until the mixture is completely blended.
Stir in the onion and parsley, and chill in the refrigerator for 30 minutes to allow the flavors to marry.
If you would like your dressing to be a bit thinner, a teaspoon or two of water or milk may be added.
Leftovers can be stored in the refrigerator for up to 3 days.

Yield: Enough for 1 large salad.




12 comments:

  1. Looks delicious and I love that it is homemade. I always have extra yogurt in the fridge and looking for something to use it up. Great SRC recipe!

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    1. I always make foods homemade if possible, and this dressing sure is better then the bottled stuff.

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  2. I always make my own dressing - now I have another on to add to my list! great SRC post.

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  3. What a great idea as an alternative dressing to either bleu cheese or Ranch! You had me at the wedge salad April ;-) Excellent choice for this month's SRC!!

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    1. Thanks you Jane :) I love wedge salad, it always seems fancier to me then torn lettuce.

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  4. I am glad you liked it,April. We love it,I make it at least 2-3 times a week.

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    1. I'm doing the same thing Adina, thanks again for a great recipe. :)

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  5. I love homemade dressings. This looks delicious!

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    1. Me too Amy, they are so much better than the store bought kind.

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  6. I love anything with yogurt and this dressing just sounds too good for a big bowl of salad!

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    1. It's delicious Rafeeda, and a great wau of getting those probiotics in.

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