Creamy Salad Dressing- Low fat

1 cup low fat yogurt (regular or Greek)

2 Tbsp. of selected vinegar; cider, wine, tarragon, or balsamic

2 Tbsp. Halladay's Buffalo Chicken & Blue Cheese Seasoning

Tbsp. honey

Whisk together ingredients until well blended. Add 2-4 Tbsp. of oil or milk to thin, if desired.

SIMILAR RECIPES

Greek Cucumber Yogurt Dip

1 cup plain Greek yogurt

1 Tbsp. Halladay's Cucumber Dill Seasoning

1/2 cup cucumber, peeled and chopped

Combine all ingredients. Let chill at least 2 hours before serving.

Maple Bacon Broccoli Salad

1 cup mayo (or 1/2 cup mayo and 1/2 cup Greek yogurt)

2 Tbsp Halladay's Maple Bacon Seasoning

2 Tbsp red or white wine vinegar

2-3 Tbsp sugar

5-6 cups broccoli florets

1 cup cheddar cheese, shredded

1/2 cup dried cranberries

1/3 cup toasted pecans or sunflower seeds

Combine first four ingredients to make the dressing, mix well and set aside. Assemble salad ingredients in a bowl, mix and toss with prepared salad dressing.

Light & Creamy Dill Dressing

1 pint sour cream or plain Greek yogurt

2 Tbsp. red wine vinegar

1 to 2 Tbsp. Halladay's Dilly Herb Seasoning or Spicy Garlic Dill Seasoning

Whisk together ingredients.
*Only 37 calories per 2 tablespoons!

Dijon-Herb Crusted Salmon

1 tsp. red wine vinegar

1/4 cup plain Greek yogurt

2 tsp Halladay's Dilly Herb Seasoning

2 6 oz. salmon fillets skinned

1/2 cup whole wheat panko breadcrumbs

1 Tbsp. canola oil

1 Tbsp. Dijon mustard

Preheat oven to 450˚F. Combine vinegar, yogurt and 1 Tbs. of seasoning; set aside. Arrange fish on a foil lined baking sheet; season with salt and pepper. Bake 10 minutes or to desired doneness. Remove pan from oven. Combine panko, remaining seasoning, oil and mustard and spoon evenly over fish. Broil for 1 to 2 minutes until topping is brown. Serve yogurt sauce over salmon.

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