Creamy Yogurt Salad Dressing

A tangy, sweet-and-savory homemade dressing made from pantry and fridge staples.

A quick creamy dressing with yogurt, mustard, and ketchup, balanced with a little vinegar and oil. It works well over green salads, chopped vegetables, or as a dip.

10Min

6Servings

79Cal

EasyLevel

VegetarianGluten freeKid friendlySpicy 1/5vegetarian

#dressing#salad#creamy#quick#no-cook

Equipment

Mixing bowl

Whisk

Measuring spoon

Spatula

Ingredients

plain yogurt (plain, unsweetened)

150 g

mayonnaise (creamy)

60 g

mustard (prepared)

15 g

ketchup (prepared)

20 g

white wine vinegar (liquid)

10 ml

olive oil (liquid)

15 ml

granulated sugar (granulated)

5 g

salt (fine)

2 g

black pepper (ground)

1 g

Instructions

Combine the base

Add the yogurt, mayonnaise, mustard, and ketchup to a bowl.

3 min

Use a whisk to get the dressing smooth faster.

Season and thin

Whisk in the vinegar, olive oil, sugar, salt, and pepper until the dressing is glossy and well combined.

4 min

Taste before adding all the sugar; the ketchup may already add enough sweetness.

Taste and adjust

Adjust acidity, salt, or sweetness to your liking, then serve immediately or chill briefly before using.

3 min

If the dressing is too thick, loosen it with a teaspoon of water at a time.

Storage

Fridge: 5 days

Reheat: Do not reheat; stir well before serving.

Store in a sealed container in the refrigerator. Shake or whisk before each use if separation occurs.

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