Recipe by Buttercake
"This is an Australian recipe for yogurt salad dressing. It can be used on potato salad, coleslaw or as a dressing on the side for grilled fish."
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1 (8 ounce) container
plain low-fat yogurt
Dijon-style prepared mustard
chopped fresh parsley
chopped fresh chives
I served this recipe at an Australian International dinner I was hosting and everyone found it to bee to hot from the mustard. Next time I would use less mustard or maybe try a milder variety!
Not what I expected.
I was very pleased with this low cal, low fat alternative to regular salad dressing. Yogurt is so versatile and you can pretty much make any kind of mock dressing you want. The second time I tryed it I made a "Russian" version using catsup. Really good Buttercake and thanks!
Quick and simple -- and refreshing blend of lemon and dijon flavours. Great for summer salads.
Last night I made this for dinner to put on a chicken salad for my boyfriend. To me it was okay. I am giving it 4 stars because I added greek yogurt, instead of the regular yogurt so I think it is unfair to give it a true rating. The dressing had an acid taste to it, which can be a bother to people have a light stomach.
This is a perfect low fat option to the normal dressing and so simple to make.....highly recommended!
wanted more lemony taste, so I added 50% more lemon and some grated lemon peel, but everyone thought it was delicious with shrimp.
Easy-peasy, and very delicious. I use regular, not fat free yoghurt, and it was so nice and creamy.
* Percent Daily Values are based on a 2,000 calorie diet.
Yogurt Salad Dressing
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 4
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