Yogurt salad dressing: Difference between revisions
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{{RecipeIngredients | {{RecipeIngredients | ||
| | | 6 tablespoons plain [[Yogurt|yogurt]] | ||
| 1 tablespoon [[Olive oil|olive oil]] | | 1 tablespoon [[Olive oil|olive oil]] | ||
1 teaspoon [[lemon juice]] | | 1 teaspoon [[lemon juice]] | ||
| A pinch of fine [[Sea Salt|sea salt]] | | A pinch of fine [[Sea Salt|sea salt]] | ||
| A pinch of [[Freshly ground black pepper|freshly ground black pepper]] | | A pinch of [[Freshly ground black pepper|freshly ground black pepper]] | ||
Revision as of 14:51, 26 July 2016
| Yogurt salad dressing | |
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| Ready in: | 4 minutes |
| Prep. time: | 4 minutes |
| Cook time: | None |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 6th October 2015 |
A very simple dressing that is ideal for large crunchy salad leaves. It can be used in larger quantities than conventional oil based dressings. It's almost like a thin mayonaise.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 6 tablespoons plain yogurt
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- A pinch of fine sea salt
- A pinch of freshly ground black pepper
- A pinch of sugar
- Up to 3 tablespoons of cold water (see method)
- Chopped chives (optional)
Method
- Add the ingredients to a bowl and whisk until well combined.
- I used Greek yoghurt which is fairly thick so it needed to be thinned with 3 tablespoons of cold water. Natural yoghurt may not require as much thinning.
- Mix in the finely chopped chives
Serving suggestions
Serve in a jug so it can be poured over each serving plate.