I don’t do fat-free anything unless it naturally comes that way.And honestly, I’m not a calorie or fat-gram counter.I am, however, conscious of what I put in my mouth.When I stumble across a way to decrease fat without sacrificing quality or flavor, I’m all for it.This salad dressing does just that, which is why it’s my favorite.
Buying salad dressings got to be a headache because most use some amount of sugar.Once I started making my own, I vowed to never use store-bought dressings again.Not only is the process simple, but homemade dressings taste fresh and are versatile.Try this on freshly steamed veggies, chicken, or fish.
Mastering this simple vinaigrette is nearly effortless.My not-so-secret fat-reducing ingredient is low-fat plain yogurt.Non-fat yogurt has too much of a tang.If you want, play around with the oil to yogurt ratios and decide what you like best.
Serves: Makes about 1 cup
- ¼ cup white wine vinegar
- ¾ cup low-fat yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon extra-virgin olive oil
- Coarse ground salt to taste
- Fresh ground pepper to taste
- Pinch of stevia, or to taste
- Place all ingredients in a small bowl and whisk together until thoroughly combined.
- Taste and adjust seasonings.
So now that you know how to make a lower-fat vinaigrette, let’s talk about the many variations.I can tell you honestly that I’ve tried this with balsamic vinegar and wasn’t impressed.Any of these would make a yummy combo:
- garlic
- lemon & fresh grated parmesan
- fresh herbs such as thyme, parsley, or tarragon
- Take out the Dijon and sweeten this up with some berries.
This is really just a starting place.I’d love to hear about your favorite vinaigrette concoctions.If you are looking for a vegan version, stop by and see Susan at Fat Free Vegan and try her Blueberry Vinaigrette.
This post is also part of:
- What Can I Eat That’s Gluten-Free hosted by The Gluten Free Homemaker
- Real Food Wednesdays hosted by Cheeseslave
I really need to make salad dressings more often. I like the idea of using yogurt, but haven’t tried that yet. My family is a big fan of Ranch, but I rarely buy buttermilk. Maybe the yogurt would suffice.
I think it would. I love to cook with buttermilk but I got tired of using 1/2 or 3/4 of a cup and the rest going bad. So, I started freezing it in ziploc bags in 1/2 cup portions. Lay them flat on a baking sheet in your freezer until their solid & they’ll stack perfectly. You can let it thaw in the refrigerator or even on the counter.
We make a lot of salad dressings at our house. I’ll give this a try soon. Thanks for commenting on my blog.
I love your blog…I especially love that you live in my home state.
Ah I too need to venture out and make dressing. I love to use Italian Dress. as a maranade but it is expensive for what it is, not to mention the added sugar and now I have to watch for soy, which is in everything! I’m going to try this! Thanks
Experiment and see what you like…I’d love to hear your variations.
There’s no reason to reduce your fat intake at all…. check out Gary Taube’s article in the New York Times calle “What If It’s All Been a Big Fat Lie” for a great summation of the shoddy science behind low fat diets. The fat in full fat yogurt (milk comes from a cow full fat.. it’s supposed to be that way) will help your body assimilate the vitamins in the veggies as well as smooth out blood sugar fluctuations from any carbs you eat with the salad.
That being said.. this looks like a fantastic recipe! I’m actually looking for a new salad dressing recipe and might just use this as a starting point. Thanks!
Wendy – I make ranch at home with sour cream all the time. It’s just as good as buttermilk 🙂 Just stir in LOTS of dill and some garlic and onion powder.
That’s an interesting point of view. My experience has been that, in the end, it’s best for everyone to learn to listen to their bodies and make choices that work for them.
Thanks for reading by my blog and taking the time to share your ideas.
Sounds yummy Amy! I will have to give it a try. 🙂
Let me know if you do!
I’ve never used yogurt in my salad dressing before, I’ll have to try that. I’ve been making more salad dressings from scratch lately, they are so much tastier than the store bought versions. Thanks for sharing yours.
Homemade is so much better…I would love to see what you’ve been making. Are you planning on posting it soon? You always have great ideas.
Hi Amy,
Is there any storing method for this or does it all need to be used the day of?
Thanx!
As I’m looking at yogurt in the store I’m seeing sugar in the ingredients. Am I missing something? I am sugar free.
I’m not a fan of yogurt. what can I use in its place?