This was much taster than I thought it would be! I made a double portion so I would have it ready made to use. Thanks for that Hush.
On various holidays to Germany, (not very Mediterranean but stick with me), I’ve always been impressed at the variety of dressings they have to help jazz up a basic bit of salad.
One of my favorites has always been a slightly sweet herby yoghurt based dressing and although it is possible to re-create the dressing by purchasing what the Germans call a packet of ‘Fix’ to add to natural yoghurt, inevitably it has quite a lot of sugar in it – boo.
I therefore set to in my kitchen today, and came up with a no sugar, (yay), low calorie, (double yay), version of it and am sharing it in the hope it might be of help to anyone else who might be looking for a way to make lettuce a bit more interesting.
Hope you enjoy and if you do, please leave a comment below!
• 40 grams natural yoghurt, (the calorie count I've given is based on using natural Skyr).
• 0.5 teaspoon of dried dill.
• 0.5 teaspoon of dried parsley
• Approx 1 tablespoon chopped fresh chives
• Sweetener of choice, (I use Erythritol because it has no bitter aftertaste but use whatever sweetener you normally use). Whatever you use, you’re aiming for the sweetness of approximately ½ teaspoon of conventional sugar.
• Squeeze of Lemon Juice.
• Possibly a touch of salt depending upon your taste.
• 1 - 2 tablespoons of water to thin down the consistency of the yoghurt - the amount you use depends upon how runny you like your salad dressing.
• Weigh out the yoghurt in to a bowl.
• Chuck all the ingredients in on top of the yoghurt.
• Mix well together and allow the sweetener to dissolve if you're using a granulated one.
• Add salt to personal taste and then thin down the yoghurt with water to reach the consistency you want.
• Pour over salad and then turn salad over in the dressing to coat the leaves.
• Tuck in, happy in the knowledge that your calorie halo will still be intact.
*Photo of the dressing, (below), shows it on cucumber accompanying the ‘Epic save for Beetroot Falafel Muffins’ that I’ve also posted a recipe for.*