(In alphabetical order:
Avocado Cream Dressing: Simple
Avocado Cream Dressing: Simple
(ingredients multiply easily)
1 generous tablespoon fat-free yoghurt1 generous tablespoon mayonnaise1 generous tablespoon ripe avocado1 generous tsp balsamic vinegarpepper & salt
- Mash ingredients until creamy
- Drizzle over salad and/or veg serve in a separate container
Balsamic Vinaigrette: Simple
6-8 tbsp good olive oil
2 tbsp balsamic vinegar
good pinch salt and 1/4 tsp pepper, pref. coarsely ground
2 rounded tsp wholegrain mustard
1/2 tsp sugar, honey or maple syrup (opt)
Pour all ingredients into a jar with a tight fitting lid and shake until thick and blended. Check seasoning.
Balsamic Vinaigrette: Creamy
6-8 tbsp good olive oil
2 tbsp balsamic vinegar
good pinch salt and 1/4 tsp pepper, pref. coarsely ground
2 rounded tsp wholegrain mustard
1/2 tsp sugar, honey or maple syrup (opt)
2-3 tablespoons strained 0-fat yoghurt
Pour all ingredients into a jar with a tight fitting lid and shake until thick and blended. Check seasoning.
Balsamic Orange Vinaigrette
3-4 tbsp good olive oil
1 tbsp balsamic vinegar
good pinch salt and 1/8 tsp pepper, pref. coarsely ground
1 rounded tsp Dijon mustard
zest one orange
1-2 tbsp orange juice
Pour all ingredients into a jar with a tight fitting lid and shake until thick and blended. Check seasoning.
Balsamic Yoghurt-Mayo
Combine 1-2 part/s good mayonnaise to 4 parts strained 0-fat yoghurt. (Example 1-2 tbsp mayo and 4 tbsp strained 0-fat yoghurt) Add 1-2 tbsp balsamic vinegar to taste. Mix well.
Caesar Dressing, Classic
6 drained small anchovy fillets (67 used M&S, 100 gms) (opt)
1 large or two small garlic cloves, grated
2 large egg yolks (freeze whites for meringues)
2 tablespoons white wine vinegar(pref) or lemon juice
3/4 tsp Dijon mustard
2 tablespoons olive oil
1/2 cup yoghurt OR light vegetable oil
1/2-1 tsp Worcestershire sauce
2 oz/5-6 tbsp finely grated Parmesan (for the frugal, any other hard waxy cheese, finely grated)
pepper and a little salt
Whizz with a stick or bowl blender until thick and creamy. Refrigerate before use. Keeps up to 3 days.
Ceasar Dressing, Simple
3 anchovies (opt)
a small clove garlic, grated
1 tbsp white wine vinegar or lemon juice
1/3 tsp Dijon mustard
1 tbsp olive oil
1/4 cup/60 ml yoghurt-mayonnaise
1/2 tsp Worcestershire sauce
1 oz/21 gms parmesan cheeese
Pepper and a little salt
Whizz with stick or bowl blender lid until thick & creamy. Refrigerate before use; keeps 3 days. Tip: anchovy paste can replace anchovies, in which case, mix all ingredients in a jar with a tight-fitting lid and shake until thick and blended.
Cranberry Yoghurt-Mayo
Combine 1-2 part/s good mayonnaise to 4 parts strained 0-fat yoghurt. (Example 1-2 tbsp mayo and 4 tbsp strained 0-fat yoghurt) Add 1-2 tbsp cranberry sauce (store bought is fine to taste. Mix well.)
6-8 tbsp good olive oil
2 tbsp balsamic vinegar
good pinch salt and 1/4 tsp pepper, pref. coarsely ground
2 rounded tsp wholegrain mustard
1/2 tsp sugar, honey or maple syrup (opt)
Pour all ingredients into a jar with a tight fitting lid and shake until thick and blended. Check seasoning.
Balsamic Vinaigrette: Creamy
6-8 tbsp good olive oil
2 tbsp balsamic vinegar
good pinch salt and 1/4 tsp pepper, pref. coarsely ground
2 rounded tsp wholegrain mustard
1/2 tsp sugar, honey or maple syrup (opt)
2-3 tablespoons strained 0-fat yoghurt
Pour all ingredients into a jar with a tight fitting lid and shake until thick and blended. Check seasoning.
Balsamic Orange Vinaigrette
3-4 tbsp good olive oil
1 tbsp balsamic vinegar
good pinch salt and 1/8 tsp pepper, pref. coarsely ground
1 rounded tsp Dijon mustard
zest one orange
1-2 tbsp orange juice
Pour all ingredients into a jar with a tight fitting lid and shake until thick and blended. Check seasoning.
Balsamic Yoghurt-Mayo
Combine 1-2 part/s good mayonnaise to 4 parts strained 0-fat yoghurt. (Example 1-2 tbsp mayo and 4 tbsp strained 0-fat yoghurt) Add 1-2 tbsp balsamic vinegar to taste. Mix well.
Caesar Dressing, Classic
6 drained small anchovy fillets (67 used M&S, 100 gms) (opt)
1 large or two small garlic cloves, grated
2 large egg yolks (freeze whites for meringues)
2 tablespoons white wine vinegar(pref) or lemon juice
3/4 tsp Dijon mustard
2 tablespoons olive oil
1/2 cup yoghurt OR light vegetable oil
1/2-1 tsp Worcestershire sauce
2 oz/5-6 tbsp finely grated Parmesan (for the frugal, any other hard waxy cheese, finely grated)
pepper and a little salt
Whizz with a stick or bowl blender until thick and creamy. Refrigerate before use. Keeps up to 3 days.
Ceasar Dressing, Simple
3 anchovies (opt)
a small clove garlic, grated
1 tbsp white wine vinegar or lemon juice
1/3 tsp Dijon mustard
1 tbsp olive oil
1/4 cup/60 ml yoghurt-mayonnaise
1/2 tsp Worcestershire sauce
1 oz/21 gms parmesan cheeese
Pepper and a little salt
Whizz with stick or bowl blender lid until thick & creamy. Refrigerate before use; keeps 3 days. Tip: anchovy paste can replace anchovies, in which case, mix all ingredients in a jar with a tight-fitting lid and shake until thick and blended.
Cranberry Yoghurt-Mayo
Combine 1-2 part/s good mayonnaise to 4 parts strained 0-fat yoghurt. (Example 1-2 tbsp mayo and 4 tbsp strained 0-fat yoghurt) Add 1-2 tbsp cranberry sauce (store bought is fine to taste. Mix well.)
Dill Vinaigrette, Creamy
4 tbsp good olive oil
1 tbsp lemon juice
good pinch salt and 1/4 tsp pepper, pref. coarsely ground
2 rounded tsp finely chopped dill or 1/2 tsp dried
1/2 tsp sugar, honey or maple syrup (opt)
2-3 tablespoons strained 0-fat yoghurt
1 tbsp mayo
French Vinaigrette
6-8 tbsp good olive oil
2 tbsp lemon juice/white wine vinegar/cider vinegar
good pinch salt and 1/4 tsp pepper, pref coarsely ground
2 rounded tsp Dijon mustard
Pour all ingredients into a jar with a tight fitting lid and shake until thick and blended. Check seasoning.
Ginger & Green Onion Sauce, perfect for poached chicken or even as a salad dressing
3 tsp grated ginger
6 tbsp finely chopped white spring onions
3 tbsp groundnut/peanut oil
1 generous tsp grated garlic (opt)
Mix all the ingredients together; serve on the side or add to cooked rice.
Green Herb Dressing
6 tbsp Greek or strained 0-fat yoghurt
2 tbsp mayonnaise
3-4 tbsp mixed herbs: parsley, chives, basil, spring onions
pepper & salt to taste
Blitz the yoghurt, mayo and chosen herbs until the mix takes on a pale green colour and is flecked with herbs. Season with pepper & salt.
Lemon Vinaigrette, Creamy
4 tbsp good olive oil
1 tbsp lemon juice
good pinch salt and 1/4 tsp pepper, pref. coarsely ground
2 rounded tsp finely chopped dill or 1/2 tsp dried
1/2 tsp sugar, honey or maple syrup (opt)
2-3 tablespoons strained 0-fat yoghurt
1 tbsp mayo
Pour all ingredients into a jar with a tight fitting lid and shake until thick and blended. Check seasoning.
French Vinaigrette
6-8 tbsp good olive oil
2 tbsp lemon juice/white wine vinegar/cider vinegar
good pinch salt and 1/4 tsp pepper, pref coarsely ground
2 rounded tsp Dijon mustard
Pour all ingredients into a jar with a tight fitting lid and shake until thick and blended. Check seasoning.
Ginger & Green Onion Sauce, perfect for poached chicken or even as a salad dressing
3 tsp grated ginger
6 tbsp finely chopped white spring onions
3 tbsp groundnut/peanut oil
1 generous tsp grated garlic (opt)
Mix all the ingredients together; serve on the side or add to cooked rice.
Green Herb Dressing
6 tbsp Greek or strained 0-fat yoghurt
2 tbsp mayonnaise
3-4 tbsp mixed herbs: parsley, chives, basil, spring onions
pepper & salt to taste
Blitz the yoghurt, mayo and chosen herbs until the mix takes on a pale green colour and is flecked with herbs. Season with pepper & salt.
Lemon Vinaigrette, Creamy
Creamy Lemon Vinaigrette Dressing
3 parts good olive oil
1 part lemon juice
1 generous tablespoon wholegrain mustard
1 small clove garlic, grated
good pinch salt; 1/4 tsp pepper
2-3 tablespoons Greek 0-fat yoghurt
1 tbsp mayo (opt)
1 tbsp mayo (opt)
Pour all ingredients into a jar with a tight fitting lid and shake until thick and blended. Check seasoning.
Oriental Dressing: Standard
5 tbsp olive oil
3 tbsp rice vinegar/dry sherry/white wine/grape juice
2 tsp reduced salt soy sauce (Amoy or Pearl River Bridge)
1 tsp toasted sesame oil
1 tsp lemon or lime juice
1/2 tsp 5 spice powder (or cinnamon)
1 clove garlic, grated or minced
1.5 tsp grated fresh ginger or 1/2 tsp dried
1/2 tsp dried oregano
2 tbsp oyster sauce (opt)
pepper & salt
Pour all ingredients into a jar with a tight fitting lid and shake until thick and emulsified (ie no separate ingredient is visible.) Check seasoning.
Oriental Dressing: Creamy
250 gr/9 oz strained or Greek 0-fat yoghurt
80 gr/3 oz mayonnaise
4 tbsp rice vinegar/dry sherry/white wine/grape juice
3 tsp reduced salt soy sauce (Amoy or Pearl River Bridge)
1 & 1/2 tsp toasted sesame oil (or good olive oil)
1-2 tsp lemon or lime juice
1/2-1 tsp 5 spice powder (or cinnamon)
1 large clove garlic, grated or minced
1 tbsp grated fresh ginger or 1/2-1 tsp dried
1 tsp dried oregano
2 tbsp oyster sauce (opt)
pepper & salt
Whisk ingredients together until well blended.
RANCH DRESSING, lower fat, budget friendly, uses up leftovers
5 tbsp olive oil
3 tbsp rice vinegar/dry sherry/white wine/grape juice
2 tsp reduced salt soy sauce (Amoy or Pearl River Bridge)
1 tsp toasted sesame oil
1 tsp lemon or lime juice
1/2 tsp 5 spice powder (or cinnamon)
1 clove garlic, grated or minced
1.5 tsp grated fresh ginger or 1/2 tsp dried
1/2 tsp dried oregano
2 tbsp oyster sauce (opt)
pepper & salt
Pour all ingredients into a jar with a tight fitting lid and shake until thick and emulsified (ie no separate ingredient is visible.) Check seasoning.
Oriental Dressing: Creamy
250 gr/9 oz strained or Greek 0-fat yoghurt
80 gr/3 oz mayonnaise
4 tbsp rice vinegar/dry sherry/white wine/grape juice
3 tsp reduced salt soy sauce (Amoy or Pearl River Bridge)
1 & 1/2 tsp toasted sesame oil (or good olive oil)
1-2 tsp lemon or lime juice
1/2-1 tsp 5 spice powder (or cinnamon)
1 large clove garlic, grated or minced
1 tbsp grated fresh ginger or 1/2-1 tsp dried
1 tsp dried oregano
2 tbsp oyster sauce (opt)
pepper & salt
Whisk ingredients together until well blended.
RANCH DRESSING, lower fat, budget friendly, uses up leftovers
1/2 cup/125ml thick 0-fat yoghurt1/2 cup buttermilk (ultra frugal: milk 'on the turn' or conventiontal milk with 1/2 tsp vinegar added)2-3 tbsp good mayonnaise2 small cloves fresh garlic, grated OR I/2 tsp garlic flakes, OR 1/8 tsp garlic powder3/4 - 1 tsp salt1/4 tsp pepper1 generous tbsp fresh OR 1.3 tsp dried dill1/4 cup finely chopped fresh chives OR 1 tbsp dried chives2 tsp fresh lemon juice (OR if needs must, bottled lemon juice)few dashes tabasco or other hot sauce (optional & Be Careful!)few generous tablespoons finely grated parmesan (optional but adds a delicious accent)
Set parmesan aside hand whisk or pulse all other ingredients in blender until completely mixed; refrigerate 48 hours; stir in parmesan if using. (Also use as dipping sauce)
Savoury Spiced Dressing (with cooked egg yolk) unusual but sensational on crispy lettuces and herbs
Spicy Sesame Nut Dressing (for noodles)
1tbsp sesame oil
2 tbsp soy sauce, pref reduced salt
1.5 tbsp dry sherry/white wine/grape juice
1 tbsp tahini
2 tbsp peanut butter pref crunchy
1 tsp light brown sugar
1 tbsp finely grated ginger
2 tbsp finely grated garlic
1-2 tsp chilli flakes or a small chilli, deseeded, top & tailed and finely diced
4 oz/110gm roasted peanuts, unsalted OR packaged peanuts, rubbed thoroughly with a paper napkin
Combine all ingredients, reserving some nuts for garnish
Tahini & Mint Yoghurt-Mayonnaise
Note:
67goingon70 has promoted yoghurt-mayonnaise to help digestion and reduce fat and cholesterol without losing taste or texture. Thick 0-fat Greek yoghurts can be used as a base for these recipes but straining your own takes little effort. 0-fat yoghurt cost as little as 70p per kilo; removing some of the liquid through straining ensures it doesn't separate in cooking.
STRAINING YOGHURT
See also Sauces/Dips
These recipes have been developed by B Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.
2 cooked egg yolks
2 tsp Dijon mustard
1/2 tsp cayenne
1/2 tsp Sumac (opt)
generous pinch 67 Savoury spice mix (opt)
1/2 tsp Sumac (opt)
generous pinch 67 Savoury spice mix (opt)
pepper & salt
3 tbsp olive oil
2 tbsp fresh lemon or lime juice
Mash egg yolk, mustard, cayenne, pepper & + sumac & Savoury Spice mix, if using, in a small jar with lid; add oil & lemon juice, shake to combine. Do not apply until just before servingSpicy Sesame Nut Dressing (for noodles)
1tbsp sesame oil
2 tbsp soy sauce, pref reduced salt
1.5 tbsp dry sherry/white wine/grape juice
1 tbsp tahini
2 tbsp peanut butter pref crunchy
1 tsp light brown sugar
1 tbsp finely grated ginger
2 tbsp finely grated garlic
1-2 tsp chilli flakes or a small chilli, deseeded, top & tailed and finely diced
4 oz/110gm roasted peanuts, unsalted OR packaged peanuts, rubbed thoroughly with a paper napkin
Combine all ingredients, reserving some nuts for garnish
Tahini & Mint Yoghurt-Mayonnaise
(Popular for Mediterranean style meats & kebabs; it runs out quickly)
200 g thick 0-fat yoghurt
4 generous tbsp mayonnaise
200 g thick 0-fat yoghurt
4 generous tbsp mayonnaise
2 tsp lemon juice or white wine vinegar
2 tbsp chopped fresh mint or 2 tsp dried
pepper & salt
2-3 tbsp good tahini, to taste
1 tbsp toasted sesame seeds (opt)
Whisk together; serve generously
Creamy Tomato, Mushroom & Grapefruit Dressing
(great with potato or rice salad but best made just before serving)
1 small clove garlic, minced or grated
2 tbsp lime zest
1 tbsp each minced fresh (or 1 tsp dried) basil & parsley (opt)
1/8-1/4 tsp salt
3 tbsp mayonnaise
7 tbsp 0-fat Greek or thick strained yoghurt
1 large ripe tomato (about 6 oz/170 gms), in med dice
4 oz/13 gm mushrooms, med dice
1 whole grapefruit, segmented, chopped & drained (opt)
Whisk together first 6 ingred; add tomato, mushrooms and drained grapefruit, if using
2 tbsp chopped fresh mint or 2 tsp dried
pepper & salt
2-3 tbsp good tahini, to taste
1 tbsp toasted sesame seeds (opt)
Whisk together; serve generously
Creamy Tomato, Mushroom & Grapefruit Dressing
(great with potato or rice salad but best made just before serving)
1 small clove garlic, minced or grated
2 tbsp lime zest
1 tbsp each minced fresh (or 1 tsp dried) basil & parsley (opt)
1/8-1/4 tsp salt
3 tbsp mayonnaise
7 tbsp 0-fat Greek or thick strained yoghurt
1 large ripe tomato (about 6 oz/170 gms), in med dice
4 oz/13 gm mushrooms, med dice
1 whole grapefruit, segmented, chopped & drained (opt)
Whisk together first 6 ingred; add tomato, mushrooms and drained grapefruit, if using
Thousand Island Dressing a la 67going on 50, perfect for frugal iceberg lettuce
4 tablespoons 0-fat Greek yoghurt
2 tablespoons mayonnaise
1-2 tablespoons tomato puree (or in a pinch, tomato ketchup)
generous 1 inch cucumber, peeled, deseeded, in fine dice
1/2 small tomato, de-seeded and without membranes, in
fine dice
fine dice
1/2 hard-boiled egg, in fine dice (opt)
1 small pickle, in fine dice (opt)
salt & pepper
few sprigs parsley or chives or celery fronts for garnish
Set aside some tomatoes, cucumber, egg & pickle for garnish. Combine the rest of the ingredients; taste; season; drape generously over iceberg wedges or salad
Yoghurt-Mayonnaise
Combine 1-2 part/s good mayonnaise to 4 parts strained 0-fat yoghurt. (Example 1-2 tbsp mayo and 4 tbsp strained 0-fat yoghurt) Mix well.
Yoghurt-Mayo with lemon (for 1 but easily multipled)
2 tbsp strained 0-fat yoghurt
1 tbsp mayonnaise
1/2 tsp white wine vinegar or lemon juice
1/2 tsp finely grated lemon zest
pepper & salt
Mix well.
Combine 1-2 part/s good mayonnaise to 4 parts strained 0-fat yoghurt. (Example 1-2 tbsp mayo and 4 tbsp strained 0-fat yoghurt) Mix well.
Yoghurt-Mayo with lemon (for 1 but easily multipled)
2 tbsp strained 0-fat yoghurt
1 tbsp mayonnaise
1/2 tsp white wine vinegar or lemon juice
1/2 tsp finely grated lemon zest
pepper & salt
Mix well.
67goingon70 has promoted yoghurt-mayonnaise to help digestion and reduce fat and cholesterol without losing taste or texture. Thick 0-fat Greek yoghurts can be used as a base for these recipes but straining your own takes little effort. 0-fat yoghurt cost as little as 70p per kilo; removing some of the liquid through straining ensures it doesn't separate in cooking.
STRAINING YOGHURT
- Rinse a clean j-cloth to remove starch from the fibres.
Line a fine sieve (the kind used to sift flour) and place it over a deep bowl (or use Food Network's Anna Olsen's example and use a paper coffee filter) .
Straining 0-fat Yoghurt- Pour yoghurt into the sieve.
- Leave for at least 4 hours or overnight.
- Discard liquid at the bottom of the bowl.
- For yoghurt mayonnaise, the yoghurt should be the texture of mayonnaise.
See also Sauces/Dips
These recipes have been developed by B Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.
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