Fat Free Lemon Yogurt Vinaigrette Recipes

LEMON-YOGURT VINAIGRETTE

Lemon-Yogurt Vinaigrette image

Delicious dressing and good for the waistline. Excellent with Spinach-Mushroom salad (separate posting)

Provided by Bergy

Categories Salad Dressings

Time 10m

Yield 1 cup or a little more

Number Of Ingredients 6

Ingredients

1/4 cup fresh lemon juice
1 1/2 tablespoons red wine vinegar or 1 1/2 tablespoons balsamic vinegar
1 clove garlic, pressed
pepper
2 teaspoons Dijon mustard
1/4 cup plain yogurt

Steps:

Whisk everything together except the yogurt.
When well blended whisk in the yogurt.

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

FAT FREE LEMON YOGURT VINAIGRETTE

Fat Free Lemon Yogurt Vinaigrette image

In my quest to lose weight and keep it off, I've been eating a lot of salad. I usually eat it twice a day which means I have to vary my salad dressing to keep from getting bored. I found this recipe on www.mizfrogspad.com and have altered it slightly to fit my taste. This recipe will fit into the WW Core Plan or counts as "0" points on the Flex Plan. Makes about 1 cup = serving size equals 2 tablespoons.

Provided by LARavenscroft

Categories Salad Dressings

Time 5m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

1/4 cup fresh lemon juice
2 tablespoons red wine vinegar
1 garlic clove, minced
2 teaspoons Dijon mustard
1 teaspoon Splenda sugar substitute
3/4 cup plain nonfat yogurt

Steps:

In a mixing bowl, combine the lemon juice, vinegar, garlic, Dijon mustard, and Splenda.
Whisk in the yogurt.
Chill.

Nutrition Facts : Calories 16.1, Fat 0.1, Cholesterol 0.5, Sodium 31.8, Carbohydrate 2.6, Fiber 0.1, Sugar 2, Protein 1.4

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