|Yogurt Marinade and Yogurt-Lemon Dressing|
This one is my go-to dressing now. I got it from the internet (allrecipes, I believe). And while I have been using this for months on my salads, my son#1 only tried it last Saturday when I brought it (along with other store-bought dressings) to my BIL's birthday (we were instructed to bring our own because they only had blue cheese). My son#1 got hooked and requested that I get more salads so he could have it again. And so we did last night, with him making the dressing because we only had a small amount of the remaining batch.
I do make my yogurt now Greek-style (whey drained from it) so our dressing is thicker, and I prefer the use of expeller-pressed coconut oil (EPCO) instead of olive oil (I still have EVOO in my kitchen), as it is yummy yet does not have a coconut-y taste.
|My plate of salad greens|
with yogurt dressing
- 1 cup plain whole-milk yogurt
- 1/3 cup chopped fresh Italian parsley
- 1 tsp basil (optional)
- 1 tsp chives, snipped (optional)
- 1/4 cup EVOO, or VCO or EPCO
- 1/4 cup fresh lemon juice
- 1 garlic clove, pressed
- Fine sea salt to taste
By this time, I have made countless batches of this dressing. Perfect replacement for the starch-laden vinegary (not good in fighting Candida) and sugary dressings available in the supermarkets, which uses the most unhealthy oils from highly processed soybean or canola.
I would like to thank my friend, Cecilia, for her birthday gift for me last year, the Microplane Herb Mill, which I use a lot for this purpose.