Creamy Parsley-Lemon Salad Dressing

21 01 2014

This creamy dressing is delicious and healthy, the key is to use Greek yogurt rather than mayo (typically found in creamy dressings). Packed with flavor, it’s a great dressing for just about any salad. Featured here has southwestern components, such as corn, red onion and tomatoes.

Creamy Parsley-Lemon Salad Dressing

Creamy Parsley-Lemon Salad Dressing

The following makes enough to dress 2 large salads, plus leftover dressing (compliments of This Girl’s Gotta Eat):

  • 1/2 cup non-fat Greek yogurt
  • Zest and juice of 1 lemon
  • Big handful of parsley
  • 2-3 garlic cloves (use 3 if you like garlic and want an extra bite to the dressing)
  • Heaping 1/4 cup extra-virgin olive oil
  • 2 Tbsp white wine vinegar
  • Salt and pepper to taste

In a food processor combine yogurt, lemon zest and juice, parsley, garlic, salt and pepper to taste. While the food processor is on, stream in the oil and vinegar. Taste, and adjust seasoning and oil to your liking.

To make the salad pictured above: place mixed greens in a large bowl, season lightly with salt and pepper, mix gently with some of the salad dressing. Divide among plates. In the same large bowl, combine toppings such as corn, red pepper, onion, tomatoes and cucumber; and mix in a little more of the dressing. Divide dressed, chopped veggies on top of the tossed greens. Serve the salad as is for a meatless option, or top with a baked crab cake (pictured above) or chicken. Drizzle protein with a little more sauce.

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