I want to make a homemade salad dressing that is yogurt based-do you have a good recipe that tastes sweet?

I´m responsible for making the salad tonight and our friends are bringing the steaks and chicken so we will grill.I want to make a homemade salad dressing that is yogurt based-do you have a good recipe that tastes sweet?
Here's a recipe I got over 20 years ago from my sister-in-law:


Basic Yogurt Dressing


1 cup (plain or vanilla) yogurt


1/2 cup red wine vinegar


1/2 cup oil


1/4 cup sugar


1 Tbs. oregano


1/4 tsp. garlic salt


1/2 tsp. cornstarch





Heat vinegar and add corn starch. When blended, add to other ingredients. Keep refrigerated.





Another one of hers that I make a lot is:


Herb Yogurt Dressing


1 cup yogurt


1/4 cup oil


2 Tbs. water


1/2 tsp. oregano


1/2 tsp. dill weed


1 tsp. garlic salt


dash of (Tabasco) pepper sauce





Enjoy your cookout!I want to make a homemade salad dressing that is yogurt based-do you have a good recipe that tastes sweet?
This dressing is a must-have because it makes all salads super-yummy. It's so simple! Top your salad with chicken with almonds, spinach and berries, or orange segments. Use your imagination!





INGREDIENTS


1 cup plain yogurt


1/4 cup honey


2 tablespoons Dijon mustard


1/4 teaspoon celery seed





DIRECTIONS


Whisk together the yogurt, honey, mustard, and celery seed in a small bowl. Refrigerate at least 1 hour before serving.
Yes, try it. It's name is ';Snow-white';.


You need:


1 yogurt ( squeeze) without sugar, 1 big cucumber,salt ,oil,dill and garlic(if you want)


Dice the cucumber and mix with yougurt, salt and garlic(pressed). On the top sprinkle dill.


Remark: If in yours shops miss squeeze yougurt , you may did it at home-very simple-put in cheesecloth and wait 5-6 hours.
1 cup yoghurt,2 table spoons orange juice,honey to you preference a little crushed garlik,shake to mix .
ananda caesar salad with cornmeal-chickpea pancake


Epicurious | November 2007





recipe photo reviews (3) my notes


This twist on the Caesar salad is part of a healthy and delicious spa menu developed exclusively for Epicurious by Ananda spa in India. Iceberg lettuce is topped with a crispy buttermilk, cornmeal, and chickpea flour pancake, low-fat cheese made from yogurt and spices, and an anchovy-free dressing. Note that the raw garlic is rubbed on the croutons after rather than before toasting to preserve its volatile oils. Garlic—particularly when it's uncooked—has been attributed with numerous health benefits, including fighting cancer and killing harmful bacteria. If you are following an Ayurvedic diet, the experts at Ananda recommend this for vata and kapha doshas.





Be sure to start this recipe at least one day ahead.








Servings: Makes 4 servings





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IngredientsFor yogurt cheese


1 cup plain low-fat yogurt


1/8 teaspoon dried Guntur red chile,* seeded and finely chopped


2 large leaves basil, cut crosswise into thin strips


1 clove garlic, finely chopped


1/8 teaspoon fine sea salt





For dressing


1/4 cup onion, finely chopped (from 1/8 medium onion)


1 1/2 tablespoons Parmesan cheese, finely grated


1 tablespoon sherry vinegar


1 tablespoon Worcestershire sauce


3 tablespoons extra-virgin olive oil


1/2 teaspoon fine sea salt





For croutons


4 (1-inch-thick) slices whole wheat bread, crusts removed


2 cloves garlic, peeled and cut in half





For cornmeal-chickpea pancake


1 teaspoon extra-virgin olive oil


1 tablespoon onion, finely chopped


2 large leaves basil, coarsely chopped


1/4 cup chickpea flour**


1/4 cup fine yellow cornmeal


1/8 teaspoon baking powder


1/8 teaspoon fine sea salt


1 large egg, lightly beaten


1/2 cup well-shaken buttermilk





To assemble


2 cups iceberg lettuce, torn into bite-sized pieces


1 (2-ounce) piece Parmesan cheese, shaved





*Guntur red chile, native to southern India, is available at Asian and Indian markets. If unavailable, dried ancho or chipotle chiles, or ground ancho chile powder make good substitutes.


**Chickpea flour, also called gram flour or besan, can be found at Middle Eastern and Indian markets or at Kalustyans.com.





Special equipment: two 12-inch squares cheesecloth





PreparationMake yogurt cheese


Line fine-mesh sieve with double layer cheesecloth and place over medium bowl. Transfer yogurt to sieve, then pull up and tie together edges of cheesecloth, wrapping yogurt into bundle. Cover with plastic wrap and allow to drain in refrigerator at least 8 hours or overnight. Discard liquid.





In medium bowl, stir together drained yogurt, chile, basil, garlic, and salt. Cover and refrigerate until ready to use. (Cheese can be prepared up to two days in advance and refrigerated.)





Make dressing


In blender, combine onion, Parmesan, capers, vinegar, and Worcestershire sauce. Blend until smooth, then with motor running, gradually add olive oil and blend until fully emulsified. Stir in salt and transfer to nonreactive, airtight container. Refrigerate at least 1 hour and up to 3 days.





Make croutons


Preheat broiler.





Working in 2 batches, arrange bread slices on large rimmed baking sheet and broil, 3 inches from heat, until golden, about 1 minute per side. Rub each slice on both sides with garlic. Cut each slice into 1-inch cubes and keep warm until ready to use.





Make cornmeal pancake


In heavy, 12-inch, nonstick skillet over moderately high heat, heat olive oil until hot but not smoking. Add onion and sauté until onions are translucent, about 1 minute. Stir in basil and cook 30 seconds more. Remove from heat.





In medium bowl, whisk together chickpea flour, cornmeal, baking powder, and salt. In small bowl, whisk together egg and buttermilk. Add to dry ingredients and stir gently just until mixture is smooth, then gently fold in sautéed onion and basil. Let batter rest at room temperature 15 minutes.





Wipe skillet clean and heat over moderate heat until drop of water dropped into pan sizzles. Pour in batter and cook, turning over once, until light golden brown on both sides, 3 to 4 minutes per side. Transfer pancake to cutting board and cut into quarters.





To assemble and serve


In large bowl, toss together lettuce, dressing, and croutons. Divide salad between 4 medium plates. Top each mound with 1 pancake wedge and 1/4 of yogurt cheese. Using vegetable peeler, shave curls of Parmesan atop each salad. Serve immediately.