"Kusina" = Kitchen; "Manang" = older sister

A Filipina's unabashed chronicle of her adaptations in the American kitchen. Includes step-by-step photos on how to make pan de sal, ensaymada, pan de coco, siopao, hopia, pandelimon, pianono, atsara, crema de fruta,etc., and if you are lucky, you will find videos too!

My Blogs


Baking & Cooking

Please use this search engine or the labels at the lower left side to look for a recipe. Thanks!

Wednesday, March 27, 2013

Yogurt Lemon Salad Dressing

Yogurt Marinade and Yogurt-Lemon Dressing
It all started when I began eating more real foods and less junk (processed "foods"). Yogurt is one of those probiotic-rich foods that I added in my homemade arsenals. I buy the plain nonfat or 1.5% fat yogurt (Stonyfield) from time to time as my culture starter, then I make several batches using whole raw milk (which I get for free).  It's so easy to make when you have a dehydrator that doubles as low-heat oven.  In my search to eliminate store-bought dressings, and in wanting to use up the sour plain yogurt (homemade, which I could not eat by itself until I realized it tasted like mild vinegar), a light bulb went off in my head and I searched for a recipe for a dressing that uses yogurt.

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.

This dressing was adapted from epicurious. I followed everything except I added more herbs from my garden and I used EVOO instead of avocado or canola oil. I am not ever going to use con-ola oil.

salmon marinated in yogurt; yogurt dressing on salad
My plate of salad greens
with yogurt dressing
and yogurt-marinated
  • 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
This is so wonderful on salads!
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.


  1. yammmmy recipe. I like Yogurt Lemon Salad Dressing very much. I made it to follow your instruction.

    Thank you

  2. I was about to say something on this topic. But now i can see that everything on this topic is very amazing and mind blowing, so i have nothing to say here. I am just going through all the topics and being appreciated. Thanks for sharing.


If you ask a question in the comments and want to receive email for my answer, please click on the option to notify you by email before you hit submit.
If you like my recipes, please subscribe to Kusina ni Manang, at paki-klik lang po some gugel adverts. Salamat!

Related Posts

LinkWithin Related Stories Widget for Blogs