I tend to live in tropical weather for the majority of each year. Sometimes it doesn’t seem like there are seasonal changes at all, but in truth there is always a specific vibe in the air when Summer starts to roll around. I find myself eating more salads and craving cooler foods. As a result, I’ve started to amass quite a collection of dressing recipes that I make fresh for myself each time I eat a salad.
This dressing has a cool creamy background that blends the taste of the fresh herbs really well. I eat it with salads, usually a chicken and greens salad, over single slices of veggies as in the picture above, and in a variety of other ways. It’s a perfect replacement for Ranch Dressing and devoid of any MSG, which you’ll find in just about every single bottle of dressing at the market.
It’s an easy recipe, but I strongly suggest using the exact ingredients I have listed. I use rice milk because it is light and has a very subtle but specific sweetness to it. Don’t use any of the other nut or seed milks and if you really want to use cow’s milk, I’d use non fat. The yogurt has to be Whole Milk Yogurt. Do not buy low fat, or worse… non fat. Definitely do not buy Greek Yogurt. It’s a completely different flavor.
Yogurt Cilantro Dressing
- 2 cups whole milk yogurt
- 3 Tbsp rice milk
- 2 Tbsp fresh lemon juice
- 3 Tbsp finely chopped fresh cilantro
- 1 tsp finely chopped fresh thyme leaves
- 3 Tbsp finely chopped fresh oregano leaves
- 1 1/2 tsp garlic salt (not garlic granules, must be garlic salt)
Combine all ingredients in a bowl and mix. If you like it to be of a runnier consistency, add another tablespoon of rice milk, but this recipe gives it a great texture as is.
This makes a generous amount of dressing. Keeps in the refrigerator for 4 days.
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