Bean And Yogurt Caesar Salad Dressing Recipes

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GREEK YOGURT CAESAR DRESSING

This healthy version of a favorite dressing is low in calories and fat: Thick Greek yogurt takes the place of egg yolk, providing the same richness. The dressing is also super quick and easy-just throw all your ingredients together in a blender and puree.

Provided by Food Network Kitchen

Categories     condiment

Time 40m

Yield 6 servings (about 1 1/4 cups)

Number Of Ingredients 9



Greek Yogurt Caesar Dressing image

Steps:

  • Combine the yogurt, lemon juice, Parmesan, anchovies, olive oil, mustard, garlic, oregano, 3/4 teaspoon salt and 1 teaspoon pepper in a blender or food processor and blend until smooth. Cover and chill for at least 30 minutes. The dressing will keep, refrigerated, for up to 3 days.

3/4 cup 2-percent Greek yogurt
2 tablespoons fresh lemon juice (about 1 lemon)
1/4 cup grated Parmesan
5 anchovies
1 tablespoon olive oil
1 tablespoon Dijon mustard
1 small garlic clove, chopped
1/2 teaspoon dried oregano
Kosher salt and freshly ground black pepper

YOGURT AND BEAN DRESSING WITH CILANTRO AND LIME

One of my favorite variations on Lisa Feldman's bean and yogurt dressing base is her cilantro-lime dressing. Blend cilantro into just about any dressing, purée, sauce or soup, and I'll be there with a spoon. I use a little more cilantro and lime juice than Lisa calls for, to achieve a pale speckled-green mixture that is slightly zingy; add a small green chile if you want a bit more spice.

Provided by Martha Rose Shulman

Categories     dinner, lunch

Time 5m

Yield 1 cup, about (about 6 to 8 servings)

Number Of Ingredients 8



Yogurt and Bean Dressing With Cilantro and Lime image

Steps:

  • Process garlic in a food processor fitted with the steel blade until minced garlic is adhering to sides. Stop processor and scrape down. Add beans, yogurt, and ice cube and process until smooth. Add remaining ingredients and process until mixture is smooth. Taste and adjust seasoning.

Nutrition Facts : @context http, Calories 65, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 4 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 22 milligrams, Sugar 2 grams

1 small garlic clove, halved, green shoot removed
1/2 cup cooked white beans, drained and rinsed if using canned beans
1/2 cup whole milk or 2 percent Greek yogurt or regular yogurt
1 ice cube, if using Greek yogurt
1 tablespoon extra-virgin olive oil
3 tablespoons chopped cilantro
Optional: 1 small serrano or jalapeño, minced
1 to 2 tablespoons fresh lime juice (to taste)

SALAD WITH BEETS AND YOGURT DRESSING

Greek yogurt is thicker, creamier, and higher in protein than regular yogurt, so it makes a deliciously creamy dressing with a tang that pairs nicely with beets.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 55m

Number Of Ingredients 8



Salad with Beets and Yogurt Dressing image

Steps:

  • Preheat oven to 450 degrees. Place beets in a 12-inch square piece of foil. Drizzle with 1 tablespoon oil and season with salt and pepper; fold foil into a packet. Roast until beets are easily pierced with a paring knife, 30 to 45 minutes. When cool enough to handle, peel beets and cut into wedges.
  • Whisk together yogurt, vinegar, and 2 tablespoons oil; season dressing with salt and pepper. Thin as desired with 1 to 2 tablespoons water. Divide lettuce among plates and top with beets, tarragon, pistachios, and dressing. Serve immediately.

Nutrition Facts : Calories 236 g, Fat 19 g, Fiber 3 g, Protein 8 g

3/4 pound beets (2 large or 8 small), trimmed
3 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1/2 cup Greek yogurt (full-fat or 2%)
2 teaspoons sherry vinegar
1 head, Boston lettuce
2 tablespoons fresh tarragon
1/2 cup unsalted pistachios, toasted

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