I sneak plain yogurt into as many recipes as I can: tuna salad, dips, potato salad, basically anything that calls for mayo. I also use plain yogurt when I bake, like my blueberry scones. Last summer, I discovered that plain Greek yogurt makes a great salad dressing.
Usually I opt for a simple honey balsamic dressing, but I had a ton of cilantro leftover from the spring rolls we made for dinner. A quick peek in the fridge and, the idea for the dressing came together! This creamy and tangy cilantro dressing goes great with a chicken salad or a veggie dip. I snuck in a little bit of parmesan reggiano cheese to give it a kick.
The dressing goes together super quick, about 5 minutes if you have a blender or food processor. After you taste it, you might abandon the bottled creamy dressings. I made a potato salad with this dressing. I added 2 Tbsp of yellow mustard and substituted the cilantro with fresh chives.
Do you cook with plain yogurt?
Don’t forget next Wednesday I’ll post about my first recipe for my Vietnamese Cook-a-long. What are you cooking for your first dish?
Tangy Cilantro Yogurt Dressing
2 garlic cloves, peeled
1/2 cup of cilantro leaves, loosely packed
1 1/2 cup of plain lowfat Greek yogurt
2 tsp of low sodium soy sauce (trust me)
2 Tbsp of grated Parmigiano-Reggiano cheese or similar
Juice from half a lime
Salt and pepper to taste
Place garlic and cilantro into a food processor or blender. Pulse until garlic is chopped. Add the remaining ingredients and blend until smooth. Will keep in the fridge for about a week. Don’t worry you’ll eat it all by then!
Makes approximately 1 1/4 cups of dressing.