Poppy Seed Dressing (with Greek Yogurt)

Updated: Aug 18

I went through a rough period where I wasn't eating nearly enough vegetables. I found that I was a lot more likely to eat a salad when I bought a pre-made bag. And then I realized that I didn't love just olive oil and vinegar as much as I'd tried to convince myself. On the other hand, store-bought salad dressings are full of sugar and other weird ingredients. I'd tried making my own before, and I was... less than successful. So I laced up my boots and tried my hand at it again. So here it is: my first successful salad dressing!


Poppy Seed Dressing

Yield: approx.1/3 cup | Prep Time: 2 minutes |Wait time: 15-30 minutes

#salad #saladdressing #preservativefree #lowsugar #glutenfree #easy


Ingredients:

3-4 T Plain Greek Yogurt

6 T Avocado Oil

*1/2 T Agave

3-5 tsp White Vinegar

1 pinch salt to taste

1/2 tsp Poppy Seeds


Suggested Salad:

Spinach

Carrots

Broccoli

Chopped apple

Blueberries

Cucumber slices

Sliced almonds (briefly toasted in a pan)


  1. Mix 3 T yogurt, 6 T avocado oil, and 3 tsp vinegar in a bowl until evenly distributed, then walk away

  2. After about 15 minutes, check on it, if it looks white and creamy, and you can't see little pockets of oil, add the rest of the ingredients and stir

  3. If it still looks like the oil and yogurt aren't fully combining, add the fourth tablespoon of yogurt and 1-2 more teaspoons of white vinegar, and allow it to sit for another 15 minutes

  4. By now, it should be fully combined (if not, wait longer). Stir in the rest of the ingredients

  5. Mix in as much as you like into your salad

  6. It should stay good in the refrigerator in an airtight container for 2-7 days

*I like using agave because it's a low GI sweetener, but you could use honey or sugar


For printable PDF, click below


Poppy Seed Dressing
.pdf
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