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Creamy Parsley Salad Dressing

low fat creamy parsley salad dressing

I adapted this from a Martha Stewart recipe as a way to use Greek yogurt to add richness to dressings, it is very tasty and works well with salads with feta cheese, but next time I want to try it with Parve sour cream for a non dairy option (let me know if you try it first). It goes well as a dip for tomatoes too.

  • makes 2 1/2 cups ServingsServings


  • 1/3 cup parsley, chopped
  • 1/4 cup water
  • 2 garlic cloves
  • 2/3 cup non fat Greek yogurt
  • 2/3 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice from 2 lemons
  • 1 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper


Puree parsley, water and garlic in food processor or blender until smooth.  Add the remaining ingredients and puree a few more seconds until everything combined.  Refrigerate at least 30 minutes and up to 1 week.