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.
Creamy Parsley Salad Dressing
Servings
Ingredients
- 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
Instructions
- 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.
thanks very much for sharing your recipe.
i love that the yogurt gives this its creaminess. ive never tried yogurt as a base for salad dressing, great idea!
This sounds delish! It would probably work great in pareve form.
This sounds really delicious, and a much healthier option than most creamy dressings.
There are soy yogurts.. I’m not sure where I have seen plain soy yogurt. Maybe a soft tofu would work to make a nondairy version.
(JoanKL is also an RD)
True it does lose some calcium, give it a shot and let us know how it comes out.
I’d make this easier & increase the calcium content: use plain yoghurt & skip the water. Greek yoghurt is just plain yoghurt that’s had water (& along w/ it, calcium) strained out of it.
MMMM – this sounds great – thanks