Yogurt Vinaigrette Recipes

Steps:

• For the salad: Preheat the oven to 375 degrees F. Using a sharp knife, cut the squash halves into 1-inch cubes, leaving the skin intact. Add to a bowl and toss with 3 generous tablespoons of the olive oil, the thyme and season with salt and black pepper. Transfer to a large baking sheet. Roast the squash until fork tender, 25 to 30 minutes. Remove from the oven and cool slightly.
• Add 3 cups water, the lentils, onions, garlic, lemon slices, bay leaf, red pepper flakes and some black pepper to a medium saucepot. Set over high heat and bring to a boil. Reduce the heat to medium-low. Simmer until tender, 20 to 25 minutes. Season with salt. Remove from the heat and drain. Discard the onions, lemons and bay leaf. Put the lentils in a large glass mixing bowl, toss with a scant tablespoon olive oil and set aside.
• For the caramelized onions: Meanwhile, place a large saute pan over high heat and add 2 tablespoons olive oil. Once hot, add the sliced onions. Season with salt and pepper. Cook until starting to color, about 30 seconds. Reduce the heat to low. Caramelize, stirring occasionally, about 20 minutes; the onions should be tacky and deep golden brown. Remove from the heat and keep warm.
• For the yogurt vinaigrette: In a large glass mixing bowl, whisk the white wine vinegar, lemon juice, garlic, mint, cilantro and scallions together until incorporated. Drizzle in the olive oil and whisk until smooth, about a minute. Add the yogurt and continue whisking until creamy, an additional minute. Season with salt and pepper. Cover and refrigerate in an airtight container until ready for use, or up to 3 days.
• To serve: When the squash is cool enough to handle, transfer to bowl with the lentils. Drizzle in the yogurt vinaigrette and toss to coat completely. Spoon into a large serving dish and garnish with the caramelized onions.

Steps:

• In a large bowl, whisk together the vinegar, garlic, salt, mustard, olive oil, yogurt and mayonnaise (if using). Place the onion in a bowl, and pour on boiling water to cover. Drain immediately, rinse with cold water and transfer to the bowl with the dressing.
• Steam the potatoes above one inch of boiling water for 10 to 15 minutes until tender. Remove from the heat, and toss gently with the onion. Season to taste with salt and pepper. Add the remaining ingredients and toss together. Refrigerate for at least one hour before serving.

Steps:

• Mix together yogurt, red wine vinegar, honey, dijon mustard and black pepper in a bowl and stir.
• Add olive oil and stir well.
• Top with 2-3 cups of your favorite salad greens and toss.

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.

Steps:

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

Steps:

• In large bowl, mix kale, 1/4 cup olive oil and the salt. Massage with your hands 2 to 3 minutes or until kale softens slightly.
• In blender or food processor, place Yogurt Vinaigrette ingredients. Cover; blend or process until smooth.
• Divide kale among 4 plates. Drizzle with vinaigrette; top with granola and dried cranberries. Pass any remaining dressing.

Steps:

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