Yogurt Salad Dressing

| October 18, 2012 | 5 Comments

yogart dressing for healthy slimness

This is a simple easy dressing to make and always enjoyed whenever I serve it.

Ingredients:


1 cup plain yogurt (cows, goats, soy or almond milk)
8 tbsp. cold-pressed virgin olive oil
Juice of 1/2  a lemon
A few drops of light stevia (to taste)
1/4 – 1 tsp. veggie salt (to taste) or  Himalayan salt or Sea salt
Dill weed to taste (optional)

Directions:

Shake all above ingredients in a jar; taste and add more of any of the seasoning ingredients to your taste.

Note: Do not put in a blender; it will become very liquid.  (Guess you know I did that)

Also Note:  This recipe is specific for our Weight Loss BootCamp.   Check it out!

About Diana Herrington

I am the Founder and Author at Real Food For Life. Taught cooking classes worldwide. Create original, healthy recipes and menus, which are gluten free and white sugar free. Also, the author of the GREEN means LEAN and Balance Your Body e-books. I turned a debilitating health crisis into a passion for helping others with healthy, sugar free, gluten free eating and cooking.

Tags:

Category: Recipes, Salad Dressings

Comments (5)

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  1. Tammie Grey says:

    Yum. I love salad dressings.

  2. Janey-S says:

    Instead of Dill Weed (I;m currently out of it) I sprinkled some of my home grown crushed bee balm which gave it a spicy twang. Next time I’m going to use some of my home grown crushed peppermint leaves and use it on fruits! Thanks for such a versatile recipe!
    Janey

  3. Janey, those sound like very good options. I often use my own home grown mint in my vegetable salads. Have yet to try the bee balm in this. Do you mean bea pollen?

  4. Dayle Purcell says:

    Hi Janey,
    I plan to make this dressing tonight. Will use it as the dressing for a warm potato salad. Sounds like it will work. Regards

  5. Kirti says:

    This is a dip, but can be used as a dressing too. I find myself reacting to store made dressings and dips, so I make my own. I love this one with lightly stir-fried veges, especially sprouts, but have also used it in lunch salads

    http://kaysramblings.wordpress.com/2009/11/09/tangy-dip-curd-based/

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