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  #1   ^
Old Mon, Aug-19-19, 17:14
Kristine's Avatar
Kristine Kristine is offline
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Posts: 20,246
Plan: Primal
Stats: 171/155/155 Female 5'7"
Progress: 100%
Location: Southern Ontario, Canada
Default 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.

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.
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  #2   ^
Old Mon, Aug-19-19, 17:55
Ms Arielle's Avatar
Ms Arielle Ms Arielle is online now
Senior Member
Posts: 11,894
Plan: atkins
Stats: 255/214/153 Female 5'8"
Progress: 40%
Location: Massachusetts

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.
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  #3   ^
Old Mon, Aug-19-19, 19:56
JessAus's Avatar
JessAus JessAus is offline
Senior Member
Posts: 487
Plan: Primal/IF
Stats: 220/172/176 Female 5'10"
Progress: 109%
Location: Western Australia

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.
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  #4   ^
Old Tue, Aug-20-19, 03:46
Kristine's Avatar
Kristine Kristine is offline
Forum Moderator
Posts: 20,246
Plan: Primal
Stats: 171/155/155 Female 5'7"
Progress: 100%
Location: Southern Ontario, Canada

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.
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  #5   ^
Old Tue, Aug-20-19, 15:23
Robin120's Avatar
Robin120 Robin120 is offline
Senior Member
Posts: 4,078
Plan: low carb
Stats: 171/125/145 Female 5'9
Progress: 177%
Location: DC

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.
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