LEMON YOGURT SALAD DRESSING RECIPES

Name: Hand Salad with Yogurt-Lemon Dressing
Yield: 10–12 servings
Ingredients: 2 cups plain full-fat yogurt; 1 garlic clove, grated; 1 tablespoon (or more) fresh lemon juice; 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 3 romaine hearts, leaves separated, trimmed

HAND SALAD WITH YOGURT-LEMON DRESSING RECIPE | BON APPÉTIT

Hand Salad with Yogurt-Lemon Dressing Recipe | Bon Appétit image

We call this a hand salad because lettuce and dip just doesn’t sound like nearly as much fun. Romaine hearts are great because they’re sturdy and stocked at most markets.

Provided by Amiel Stanek

Yield 10–12 servings

Number Of Ingredients 6

Ingredients

2 cups plain full-fat yogurt
1 garlic clove, grated
1 tablespoon (or more) fresh lemon juice
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3 romaine hearts, leaves separated, trimmed

Steps:

Whisk yogurt, garlic, lemon juice, salt, and pepper in a small bowl; taste and adjust seasonings and lemon juice, if needed.
Arrange romaine leaves in a bowl and serve with yogurt-lemon dressing alongside for dipping.

WINTER SALAD WITH LEMON-YOGURT DRESSING RECIPE | EPICURIOUS

Winter Salad with Lemon-Yogurt Dressing Recipe | Epicurious image

We love using kohlrabi in salads. The light green or purple veggie looks like a cross between a turnip and a fennel bulb and tastes like celery root or a mild turnip.

Provided by Myra Goodman

Total Time 30 minutes

Cook Time 30 minutes

Yield 4 main-course or 8 side-dish servings

Number Of Ingredients 16

Ingredients

1 cup plain whole-milk yogurt
1/3 cup chopped fresh Italian parsley
1/4 cup avocado oil or canola oil
1/4 cup fresh lemon juice
1 garlic clove, pressed
Fine sea salt
8 cups coarsely chopped romaine lettuce (about 8 large leaves)
1 1/2 cups 1/2-inch cubes peeled jicama
2 small carrots, thinly sliced into rounds
1 avocado, halved, pitted, peeled, sliced
1 cup sliced celery
1 cup 1/2-inch cubes peeled kohlrabi or peeled broccoli stems
3/4 cup canned garbanzo beans (chickpeas), drained
3/4 cup halved pitted Kalamata olives
1/2 cup thinly sliced radishes
1/2 cup roasted sunflower seeds

Steps:

Whisk first 5 ingredients in small bowl. Season dressing to taste with sea salt and freshly ground black pepper.
Toss lettuce and next 8 ingredients in large bowl. Add dressing and toss to coat. Divide salad among plates; sprinkle with sunflower seeds.

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