|Healthy Dairy-free Eating|
|by Mini C|
A book of recipes devised by a leading chef and based on nutritional advice, especially for people with lactose intolerance.
1 - 10 of 1,150 for salad made yogurt
Whisk together ingredients in a bowl. Refrigerate or use immediately. For an extra lemony kick, add a pinch of True Lemon. Serve over salad.
Peel or remove ... 4 ingredients. Blend yogurt, Italian dressing, ... to serve. Add pecans and mound salad over greens. Makes about 4 generous servings.
In a medium ... Refrigerate leftover dressing for up to 3 days. Variation: Sour cream (or half sour cream and half yogurt) may be substituted for the yogurt.
Combine chicken, cheese, pineapple and almonds. Blend salad dressing with yogurt and seasonings. Pour ... for Extension Homemakers of Jefferson County, TN.
Drain pineapple; reserve ... strawberries. Spoon onto salad plates lined with ... reserved pineapple juice, yogurt, honey, lime ... with nuts. Serves 4.
Put in food chopper. Process to slight chunky consistency.
Put all dressing ... days. Mix spinach, mushrooms and onion in a large salad bowl. Sprinkle with bacon. Pour enough salad dressing over salad to coat. Serve.
Combine apple, celery, and dates. Combine yogurt, nutmeg, and dash of salt. Add to fruit; toss. Serves 6.
Drain pears, reserving ... Jello; blend in yogurt and pour into ... with clear Jello. Chill until firm, about 3 hours. Cut into squares. Makes 9 servings.
Mix yogurt, lemon juice and vinegar together. Pour over cucumber and onions. Toss. Let chill. Will last several days in the refrigerator.
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