To minimize the amount of calories from vegetable oil or mayonnaise, which are traditionally dressing salads, it is best to create a yoghurt dressing from thick classic yoghurt without additives. This sauce is ideal for slicing fresh or baked vegetables, soft cheese, nuts, fresh herbs.
Dressing can be prepared in just 5 minutes from handy products. For those who love spicy flavors, you can recommend adding compressed fresh garlic or chopped dried, chopped green onions or pickled onions to it.
The sauce is not stored for more than a day in the refrigerator - it contains acid that can cause stratification yoghurt, so prepare the dressing just before adding it to or on the dish: salad, baked grilled vegetables, etc.
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Ingredients:
Thick yogurt - 150 ml
Apple cider vinegar - 1 tsp
Vegetable oil - 1 tbsp.
Salt - 3 pinches
Ground black pepper - 2 pinches
Parsley greens - 0.5 bunch.
How to cook:
Prepare food.
For the recipe, thick yogurt of any fat content is suitable, but without food additives such as chopped fruit or berry puree, pieces of cheese, etc. Put it in a deep container: a bowl or bowl. Pour in a few pinches of salt, ground black pepper. Other chopped herbs, spices, or seasonings can be added at this stage if desired.
Pour in apple cider vinegar and vegetable oil: cold-pressed olive, refined sunflower or corn oil. You can use the same amount of soy sauce or lemon juice instead of vinegar.
Rinse the herbs and pat dry with a paper towel. Grind and pour into a container.
Parsley can be replaced with dill, green onions, wild garlic or garlic shoots. Even pickled garlic arrows will come in handy if you have them available.
Gently mix the entire contents of the container together.
Transfer the yoghurt dressing to a gravy boat and serve, rinsing and slicing fresh vegetables. Prepare salad, season with sauce and stir. Call all your relatives for a tasting!
It is better not to prepare the dressing in advance, but you can take it with you to a picnic or outdoors by placing it in a container or jar with a lid. However, it is best to transport the sauce in a cooler bag or special foil bag, chilled.
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