Loadedsaladwithyogurtdressing Recipes

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LOADED SALAD WITH YOGURT DRESSING



Loaded Salad With Yogurt Dressing image

I adapted this from a salad recipe I received from the American Dairy Association. It's filling and nice for a light meal with a bowl of warm soup. I love that this salad is so flexible in allowing substitutions based on what you have on hand. Fat free and low fat dairy products have successfully been used in this. I try to avoid adding any additional salt to our meals, so you may want to sample the dressing before serving and see if you prefer to add some.

Provided by Starrynews

Categories     Salad Dressings

Time 15m

Yield 2 serving(s)

Number Of Ingredients 15

2 cups romaine lettuce, chopped
1/4 cup tomatoes, chopped
1/4 cup onion, chopped
1/4 cup cucumber, chopped
1/4 cup avocado, chopped
1 slice bacon or 1 slice veggie bacon, cooked and chopped
1 egg, hard boiled and chopped
2 tablespoons cheddar cheese, shredded
1/2 cup plain yogurt
1 tablespoon mayonnaise
1 tablespoon parsley, chopped
1 tablespoon chives, chopped
1 teaspoon lemon juice
1/2 teaspoon honey
ground pepper, to taste

Steps:

  • Top lettuce with the tomato, onion, cucumber, avocado, bacon, egg, and cheese.
  • Prepare yogurt dressing by combining all ingredients in a blender or food processor and pulsing until smooth.
  • Drizzle dressing over salad and toss to cover.

Nutrition Facts : Calories 207.5, Fat 14, SaturatedFat 5, Cholesterol 113, Sodium 201.6, Carbohydrate 13.1, Fiber 3, Sugar 7.3, Protein 9.1

CREAMY POTATO SALAD WITH YOGURT VINAIGRETTE



Creamy Potato Salad With Yogurt Vinaigrette image

You may worry about the amount of dressing in this luscious salad, but you'll find that it is largely absorbed by the potatoes. The salad resembles a classic creamy potato salad with lots of crunchy celery, but there's only a smidgen of mayonnaise here. The technique of softening the onions with boiling water comes from the cookbook author Deborah Madison.

Provided by Martha Rose Shulman

Categories     easy, weekday, salads and dressings

Time 15m

Yield Serves six to eight

Number Of Ingredients 13

1 medium red onion, diced
1/3 cup vinegar (red or white wine, sherry or apple cider)
1 to 2 garlic cloves, to taste, minced or puréed
Salt to taste
2 teaspoons Dijon mustard
1/4 cup extra virgin olive oil
1/2 cup plain low-fat yogurt
1 tablespoon Hellmann's or Best Foods Mayonnaise (optional)
Freshly ground pepper
2 pounds red potatoes, scrubbed and quartered if small, cut in large dice if large
4 stalks celery, diced or sliced
3 tablespoons chopped fresh parsley
Optional: 2 or 3 hard-cooked eggs, diced

Steps:

  • In a large bowl, whisk together the vinegar, garlic, salt, mustard, olive oil, yogurt and mayonnaise (if using). Place the onion in a bowl, and pour on boiling water to cover. Drain immediately, rinse with cold water and transfer to the bowl with the dressing.
  • Steam the potatoes above one inch of boiling water for 10 to 15 minutes until tender. Remove from the heat, and toss gently with the onion. Season to taste with salt and pepper. Add the remaining ingredients and toss together. Refrigerate for at least one hour before serving.

Nutrition Facts : @context http, Calories 163, UnsaturatedFat 6 grams, Carbohydrate 22 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 425 milligrams, Sugar 3 grams, TransFat 0 grams

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