Yogurt Vinaigrette Recipes

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

Ingredients

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

SALADE NIçOISE WITH YOGURT VINAIGRETTE

Salade Niçoise With Yogurt Vinaigrette image

The market tomatoes, green beans, peppers, cucumbers and lettuces were irresistible, and we would have been happy to dine on this iconic Provençal salad every day. I'm making the anchovies optional in this recipe, but they are always included in the authentic salade niçoise.

Provided by Martha Rose Shulman

Categories dinner, salads and dressings

Time 45m

Yield 6 servings

Number Of Ingredients 18

Ingredients

2 tablespoons good-quality red or white wine vinegar or sherry vinegar
1 tablespoon fresh lemon juice
1 garlic clove, small or large to taste, green shoot removed, puréed with a garlic press or in a mortar and pestle
Salt and freshly ground pepper to taste
1 teaspoon Dijon mustard
1/4 cup extra virgin olive oil
5 tablespoons plain low-fat yogurt (you can omit this and use a total of 1/2 cup extra virgin olive oil)
3/4 pound medium Yukon gold or fingerling potatoes, cut in 3/4-inch dice
1 5 1/2-ounce can light (not albacore) tuna packed in water, drained
6 ounces green beans, trimmed, and cut in half if long
1 small red or green pepper, thinly sliced or diced
1 small cucumber (preferably Persian), cut in half lengthwise and then sliced in half-moons
2 hard-cooked eggs, preferably free range, peeled and cut in wedges
1 small head of Boston lettuce, 1 romaine heart, or 4 to 5 cups mixed baby salad greens, washed and dried
2 to 4 tablespoons chopped fresh herbs, like parsley, basil, tarragon, chives and marjoram
3 or 4 tomatoes, cut in wedges, or 1/2 pint cherry tomatoes, cut in half
6 to 12 anchovy fillets, rinsed and drained on paper towels
12 imported black olives

Steps:

Using a fork or a small whisk, mix together the vinegar and lemon juice with the garlic, salt, pepper and Dijon mustard. Whisk in the olive oil and yogurt.
Steam the potatoes above 1 inch simmering water for 10 to 15 minutes, until tender. Transfer to a large salad bowl and season with salt and pepper. Add the tuna and toss with 1/4 cup of the dressing while the potatoes are hot.
Bring a pot of water to a boil, and fill a bowl with ice water. When the water comes to a boil, add a generous amount of salt and add the green beans. Cook 4 to 5 minutes, until just tender. Transfer to the ice water, then drain. Dry on paper towels. Add to the salad bowl, along with the red or green pepper, cucumber, hard-boiled eggs, lettuce and herbs. Garnish with the tomatoes, anchovies and olives, and serve.

Nutrition Facts : @context http, Calories 218, UnsaturatedFat 9 grams, Carbohydrate 17 grams, Fat 12 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 536 milligrams, Sugar 4 grams, TransFat 0 grams

CRUNCHY KALE SALAD WITH YOGURT VINAIGRETTE

Crunchy Kale Salad with Yogurt Vinaigrette image

Massaging the kale with olive oil softens the texture of the leaves, making them a perfect salad base. Granola gives the salad a pleasantly sweet crunch.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 10m

Yield 4

Number Of Ingredients 11

Ingredients

1 bunch kale with stems removed
1/4 cup olive oil
1/4 teaspoon salt
1/4 cup olive oil
1/4 cup Greek vanilla yogurt
2 tablespoons red wine vinegar
1 tablespoon lemon juice
2 teaspoons coarse-grained Dijon mustard
1 teaspoon finely chopped garlic
1/4 cup Nature Valley™ oats 'n honey protein granola
1/4 cup dried cranberries

Steps:

In large bowl, mix kale, 1/4 cup olive oil and the salt. Massage with your hands 2 to 3 minutes or until kale softens slightly.
In blender or food processor, place Yogurt Vinaigrette ingredients. Cover; blend or process until smooth.
Divide kale among 4 plates. Drizzle with vinaigrette; top with granola and dried cranberries. Pass any remaining dressing.

Nutrition Facts : Calories 330, Carbohydrate 14 g, Cholesterol 0 mg, Fat 5 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 8 g, TransFat 0 g

TANGY YOGURT VINAIGRETTE DRESSING

Tangy Yogurt Vinaigrette Dressing image

I decided a while ago that I don't like the taste of bottled salad dressings because they have a lot of added preservatives. This is a vinaigrette that I like to use over strong-flavored baby greens. Sometimes I sprinkle some romano cheese or goat cheese over the top of the salad. I serve this with grilled chicken or fish. Also makes a good marinade for meats on the grill. Enjoy!

Provided by Jennigator3

Categories Salad Dressings

Time 5m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

1 tablespoon plain fat-free yogurt
1 tablespoon red wine vinegar
1/2 tablespoon honey
1/2 tablespoon Dijon mustard
1 tablespoon olive oil
1 pinch black pepper

Steps:

Mix together yogurt, red wine vinegar, honey, dijon mustard and black pepper in a bowl and stir.
Add olive oil and stir well.
Top with 2-3 cups of your favorite salad greens and toss.

Nutrition Facts : Calories 82.5, Fat 6.9, SaturatedFat 0.9, Cholesterol 0.1, Sodium 48.3, Carbohydrate 5.2, Fiber 0.1, Sugar 5, Protein 0.6

LEMON-YOGURT VINAIGRETTE

Lemon-Yogurt Vinaigrette image

Delicious dressing and good for the waistline. Excellent with Spinach-Mushroom salad (separate posting)

Provided by Bergy

Categories Salad Dressings

Time 10m

Yield 1 cup or a little more

Number Of Ingredients 6

Ingredients

1/4 cup fresh lemon juice
1 1/2 tablespoons red wine vinegar or 1 1/2 tablespoons balsamic vinegar
1 clove garlic, pressed
pepper
2 teaspoons Dijon mustard
1/4 cup plain yogurt

Steps:

Whisk everything together except the yogurt.
When well blended whisk in the yogurt.

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