Homemade Greek Yogurt Salad Dressing

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Homemade Greek Yogurt Salad Dressing

4.2 of 5 (48)
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 8.8
  • Total Fat: 0.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 5.4 mg
  • Total Carbs: 1.1 g
  • Dietary Fiber: 0.1 g
  • Protein: 1.3 g

View full nutritional breakdown of Homemade Greek Yogurt Salad Dressing calories by ingredient
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Introduction

Use this to dress your salad or as a dipping sauce for cut vegetables. Don't like cilantro? No problem, just swap it out for Italian parsley or dill.
Use this to dress your salad or as a dipping sauce for cut vegetables. Don't like cilantro? No problem, just swap it out for Italian parsley or dill.

Number of Servings: 12

Ingredients

    1/2 cup chopped cilantro leaves
    2 green onions, white and green parts
    juice of 1 lemon (3-4 tablespoons)
    1/2 teaspoon black pepper
    6 ounces nonfat Greek yogurt







Tips

If you don't have a food processor or blender, chop the cilantro and green onions by hand and blend with remaining ingredients using a fork.

Save time: Don't pick off each leaf by hand. Use a chef's knife and make short horizontal strokes along the base of the leaves and they'll come right off.


Directions

Place all ingredients except the yogurt in a small food processor or blender and pulse to chop. Add the yogurt and pulse to combine. Refrigerate for up to five days and serve cold.



Serving Size: Makes 3/4 cup, one tablespoon per serving

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Member Ratings For This Recipe


  • Incredible!
    24 of 24 people found this review helpful
    Great! I added two cloves of garlic, minced very fine. A great tangy dressing/dip. I think it would even make a good sandwich spread, but haven't tried it yet. - 3/26/12

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  • Incredible!
    15 of 15 people found this review helpful
    I love this! I would recommend using 3 tbsp of lemon juice, not the full 4. Also, I substituted dill in for the cilantro and it's really delicious! Lots of flavor! I put use it with everything- salads, on top of baked potatoes, as a dip... you name it! - 6/12/12

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  • 15 of 17 people found this review helpful
    Great idea! However, why only use the cilantro leaves? Whenever I use cilantro, I use the stems as well. There's plenty of flavor there that's getting thrown out! - 3/5/12

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  • Very Good
    14 of 14 people found this review helpful
    Substituted lime juice for the lemon for a more latin flavor. Very nice! - 8/19/12

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  • Very Good
    12 of 12 people found this review helpful
    My yield was 1.25 cups. This is very good and had a nice bite. I made it exactly as stated. You could probably substitute lime juice for the lemon juice, maybe add some fresh minced garlic. But just as is, it's very good. Thanks for the recipe. - 3/25/12

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