I love eating salad. I like vegetables a lot, including the bitter ones such as bitter gourd and papaya leaves. I like to put sauce or dressing on top of my veggies. My favourite so far is still the traditional peanut sauce from Indonesia, but sometimes I am also craving for something else like mayonnaise, thousand island, and roasted sesame salad dressing which we can get easily in most supermarkets.
I used to like mayonnaise and thousand island as my salad dressings, but although they were delicious when I mix them with my veggies, I knew that they were not healthy choice especially because they were high in calorie. That doesn’t mean that our family stop eating those two dressings, but we reduce the consumption. We only eat those two when we dine out and when the restaurants serve those two dressings (which is only very few times in a year). My number one rule is not to buy and keep those dressings in my kitchen cabinets. Same goes for sesame roasted dressing which we also like so much. Since I started reading the ingredients carefully before buying things, I already reduce and stop buying instant or ready to eat food such as salad dressings.
I’ve been searching for creamy salad dressing that is still taste good but lower in calorie and healthier than what we used to have. Then recently, I was thinking of why not using plain yogurt as one of the ingredients to replace the creamy texture of salad dressing. I also had big bottles of olive oil which my mom bought for me on her Holy Land Trip. Combining those 2 would be a great options to have a much healthier salad dressing.
And no, I didn’t create this by myself since I searched in the internet to find the right recipe that suited our family taste. I didn’t exactly follow a specific recipe, but modified it a bit so the taste was acceptable for me and my family. And by the way, I only started to like yogurt recently. I didn’t like it back then, but now I’m addict to yogurt (especially strawberry flavour which is one of my must have breakfast), and I have been using yogurt a lot of times for my baking.
I must say that I really loved the result. It was really good, creamy, and didn’t taste like plain yogurt or olive oil at all. All the ingredients were mixed together and they created a delicious salad dressing. Even my sister’s family loved it too.
Besides mixing it with vegetables, I also used it as a dipping sauce for my crispy baked baguette, and they were really match together.
The mixture was really light but creamy that it went well with my spaghetti aglio olio and garlic bread. I absolutely recommend this as a healthy option for salad dressing. This was also best eaten after one day in the refrigerator.
- 1 cup (140 gr) low fat plain yogurt
- Lime juice from 1 lime / or you can substitute with lemon juice from 1/4 lemon
- 2 tbsp extra virgin olive oil
- 1 tbsp Parmesan cheese
- 1/8 tsp salt, or to taste
- 1/4 tsp pepper, or to taste
- Coriander leaves or fresh parsley, minced (optional)
- Mix all ingredients in a bowl
- Whis until well combined
- Refrigerate (best eaten after one day in the refrigerator)
- Serve cold with vegetables of your choice