Best 2 Fat Free Lemon Yogurt Vinaigrette Recipes

Immerse yourself in a culinary journey with our versatile Fat-Free Lemon Yogurt Vinaigrette, a symphony of flavors that elevates your dishes to new heights. This guilt-free dressing, crafted with the goodness of non-fat yogurt, tangy lemon, and a medley of zesty herbs, is not just a salad companion but a culinary chameleon, transforming everything from grilled meats to roasted vegetables into extraordinary culinary creations.

Our collection of recipes takes you on a global gastronomic adventure, showcasing the versatility of this vibrant vinaigrette. From the vibrant Greek Lemon Potatoes, where tender potatoes bask in a lemony-herb marinade, to the tantalizing Grilled Lemon Herb Chicken, where succulent chicken is infused with zesty flavors, each recipe is a testament to the transformative power of Fat-Free Lemon Yogurt Vinaigrette.

For those seeking a refreshing side dish, our Lemony Zucchini Salad offers a crisp and tangy delight, while the Lemony Roasted Brussels Sprouts bring a delightful crunch and a burst of bright flavors. And if you're in the mood for a flavorful marinade, look no further than our Lemon Herb Tofu, where tofu is transformed into a tender and savory delight.

Our culinary adventure concludes with a sweet and tangy finale: the tangy and refreshing Lemon Yogurt Pound Cake, where the vibrant flavors of the vinaigrette dance harmoniously with the sweetness of the cake.

So, prepare to embark on a culinary journey like no other as you explore the endless possibilities of Fat-Free Lemon Yogurt Vinaigrette, your new secret weapon in the kitchen.

Let's cook with our recipes!

HEALTHIER CREAMY YOGURT SALAD DRESSINGS

Healthier Creamy Yogurt Salad Dressings image

Recipe video above. Here's 5 very, very good creamy dressings made with yogurt instead of mayonnaise. All the flavour of their traditional mayo-based counterparts, but less fat and better for you! You might ditch that jar of mayo for good!

Provided by Nagi

Categories Salad Dressing

Time 10m

Number Of Ingredients 41

Ingredients

1/2 cup plain yogurt (, preferably Greek)
1/4 cup extra virgin olive oil
2 1/2 tbsp lemon juice
1 tsp garlic (, minced)
1 1/2 tsp sugar
1/4 tsp black pepper
1/2 tsp salt
1 cup plain yogurt (, preferably Greek)
2 tbsp olive oil
1 small garlic clove (, minced)
1/4 tsp EACH dried dill, parsley, chives, garlic powder, black pepper
1/2 tsp EACH onion powder, mustard powder
1/2 tsp salt
2 tsp white sugar
1 1/2 tbsp lemon juice
1 cup plain yogurt (, preferably Greek)
3 tbsp olive oil
2 tbsp milk
2 tbsp wholegrain mustard
1 tbsp dijon mustard
1 tbsp vinegar
2 tsp white sugar
1/4 cup fresh chives (, finely chopped)
1/2 tsp garlic powder, onion powder
1/2 cup plain yogurt (, preferably Greek)
2 tbsp Dijon mustard
2 tbsp honey
1 1/2 tbsp cider vinegar
1/4 tsp EACH garlic powder, salt and pepper
1 cup plain yogurt (, preferably Greek)
1/2 garlic clove (, minced)
2 anchovy fillets or 3/4 tsp Anchovy paste ((Note 2))
1 tbsp fresh lemon juice
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp white sugar
2 tbsp olive oil
1/2 cup freshly grated parmesan cheese
2 - 4 tbsp milk ((adjust consistency))
1/2 tsp salt
Black pepper

Steps:

Mix ingredients in a bowl. Set aside for 30 minutes+ to allow flavours to develop.
Use milk to adjust to desired consistency.
Blitz in a food processor until smooth. Use milk to adjust consistency.

SALADE NIçOISE WITH YOGURT VINAIGRETTE

Salade Niçoise With Yogurt Vinaigrette image

The market tomatoes, green beans, peppers, cucumbers and lettuces were irresistible, and we would have been happy to dine on this iconic Provençal salad every day. I'm making the anchovies optional in this recipe, but they are always included in the authentic salade niçoise.

Provided by Martha Rose Shulman

Categories dinner, salads and dressings

Time 45m

Yield 6 servings

Number Of Ingredients 18

Ingredients

2 tablespoons good-quality red or white wine vinegar or sherry vinegar
1 tablespoon fresh lemon juice
1 garlic clove, small or large to taste, green shoot removed, puréed with a garlic press or in a mortar and pestle
Salt and freshly ground pepper to taste
1 teaspoon Dijon mustard
1/4 cup extra virgin olive oil
5 tablespoons plain low-fat yogurt (you can omit this and use a total of 1/2 cup extra virgin olive oil)
3/4 pound medium Yukon gold or fingerling potatoes, cut in 3/4-inch dice
1 5 1/2-ounce can light (not albacore) tuna packed in water, drained
6 ounces green beans, trimmed, and cut in half if long
1 small red or green pepper, thinly sliced or diced
1 small cucumber (preferably Persian), cut in half lengthwise and then sliced in half-moons
2 hard-cooked eggs, preferably free range, peeled and cut in wedges
1 small head of Boston lettuce, 1 romaine heart, or 4 to 5 cups mixed baby salad greens, washed and dried
2 to 4 tablespoons chopped fresh herbs, like parsley, basil, tarragon, chives and marjoram
3 or 4 tomatoes, cut in wedges, or 1/2 pint cherry tomatoes, cut in half
6 to 12 anchovy fillets, rinsed and drained on paper towels
12 imported black olives

Steps:

Using a fork or a small whisk, mix together the vinegar and lemon juice with the garlic, salt, pepper and Dijon mustard. Whisk in the olive oil and yogurt.
Steam the potatoes above 1 inch simmering water for 10 to 15 minutes, until tender. Transfer to a large salad bowl and season with salt and pepper. Add the tuna and toss with 1/4 cup of the dressing while the potatoes are hot.
Bring a pot of water to a boil, and fill a bowl with ice water. When the water comes to a boil, add a generous amount of salt and add the green beans. Cook 4 to 5 minutes, until just tender. Transfer to the ice water, then drain. Dry on paper towels. Add to the salad bowl, along with the red or green pepper, cucumber, hard-boiled eggs, lettuce and herbs. Garnish with the tomatoes, anchovies and olives, and serve.

Nutrition Facts : @context http, Calories 218, UnsaturatedFat 9 grams, Carbohydrate 17 grams, Fat 12 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 536 milligrams, Sugar 4 grams, TransFat 0 grams

Tips:

Choose the Right Yogurt: For a tangier dressing, opt for Greek yogurt or yogurt with a higher fat content. For a milder flavor, use regular yogurt or yogurt with a lower fat content.

Fresh Lemon Juice is Key: Freshly squeezed lemon juice provides the best flavor and acidity to the dressing. If you don't have fresh lemons, you can use bottled lemon juice, but it may not taste as bright and flavorful.

Use High-Quality Olive Oil: Extra virgin olive oil offers the best flavor and health benefits. If you don't have extra virgin olive oil, you can use a lighter olive oil, but the flavor may be less pronounced.

Add Honey or Maple Syrup for Sweetness: If you prefer a slightly sweeter dressing, add a drizzle of honey or maple syrup to taste. This is especially delicious with grilled chicken or fish.

Season to Taste: Always taste the dressing before serving and adjust the seasonings as needed. Add more lemon juice, honey, or salt and pepper to achieve the desired flavor balance.

Conclusion:

With its creamy texture, tangy flavor, and versatility, this fat-free lemon yogurt vinaigrette is a healthy and delicious dressing that can elevate any salad, grilled vegetable, or fish dish. It's easy to make, customizable to your taste preferences, and packed with nutrients. Whether you're looking for a light and refreshing dressing for a summer salad or a flavorful marinade for grilled chicken, this lemon yogurt vinaigrette is sure to become a staple in your kitchen. So, gather your ingredients, whisk them together, and enjoy the zesty goodness of this guilt-free dressing!