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Creamy Parsley Salad Dressing

 

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Creamy Parsley Salad Dressing
 

 

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Recipe

Creamy Parsley Salad Dressing

I adapted this from a Martha Stewart recipe as a way to use Greek yogurt to add richness to dressings, it is very tasty and works well with salads with feta cheese, but next time I want to try it with Parve sour cream for a non dairy option (let me know if you try it first). It goes well as a dip for tomatoes too.

Times

  • Ready Time : 0 min

Servings

makes 2 1/2 cups

Ingredients

  • 1/3 cup parsley, chopped
  • 1/4 cup water
  • 2 garlic cloves
  • 2/3 cup non fat Greek yogurt
  • 2/3 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice from 2 lemons
  • 1 1/2 teaspoons coarse salt
  • 1/4 teaspoon freshly ground black pepper

Directions

Puree parsley, water and garlic in food processor or blender until smooth.  Add the remaining ingredients and puree a few more seconds until everything combined.  Refrigerate at least 30 minutes and up to 1 week.

Nutrients

Servings Per Recipe: makes 2 1/2 cups

Amount Per Serving

  • Calories: 70
  • Total Fat: 7g

Tags

About Tamar Genger MA, RD

avatar

Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!

 

comments

 

7 Responses to Creamy Parsley Salad Dressing

  1. avatar says: strandjss

    MMMM – this sounds great – thanks

  2. avatar says: sulevin

    I’d make this easier & increase the calcium content: use plain yoghurt & skip the water. Greek yoghurt is just plain yoghurt that’s had water (& along w/ it, calcium) strained out of it.

  3. avatar says: JoanKL

    There are soy yogurts.. I’m not sure where I have seen plain soy yogurt. Maybe a soft tofu would work to make a nondairy version.

    (JoanKL is also an RD)

  4. This sounds really delicious, and a much healthier option than most creamy dressings.

  5. This sounds delish! It would probably work great in pareve form.

  6. i love that the yogurt gives this its creaminess. ive never tried yogurt as a base for salad dressing, great idea!

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