Recipe: Salad Dressings

Easy Tzatziki Sauce 

Prep time: 10 minutes 
Chill time: 30 minutes 
Cook time: n/a 
Total time: 40 minutes 
Serves: approximately 16 
Serving size: approximately 2 tablespoons 

Ingredients 

• 1 medium cucumber, peeled, cut in half lengthwise, seeds removed 
• ¼ cup fresh dill sprigs 
• 1 teaspoon salt, divided 
• 2 cloves garlic, minced 
• 1 tablespoon extra virgin olive oil 
• ¼ teaspoon ground white or black pepper 
• 1 teaspoon white wine vinegar 
• 16 ounces nonfat plain Greek yogurt 

Instructions 

1. In a food processor, finely grate cucumber and dill with ½ teaspoon salt. Remove the cucumber mixture and drain using a cheesecloth, squeezing out as much liquid as possible. 
2. In a medium mixing bowl, combine garlic, remaining ½ teaspoon salt, olive oil, pepper, and vinegar. Mix well. Add cucumber and yogurt. Mix well. Chill for 30 minutes in the refrigerator. 
3. If serving as a dip, garnish with an optional drizzle of olive oil and chopped dill. 
4. Store in an airtight container in the fridge for up to three days, though this sauce is best served the day it’s made. 

MOBE kitchen tips: 

• If you don’t have a cheesecloth, you can use a fine mesh strainer or sieve. Just make sure to press the cucumber well to remove as much liquid as possible. 
• If you don’t have a food processor, you can grate the cucumber with a hand grater, and finely chop the dill. 
• Dill is a versatile herb that's easy to grow at home. Learn more about creating your own kitchen herb garden. 

Recipe notes: 

• Tzatziki is traditionally made with more garlic, but we have kept it mild for mass appeal. Feel free to add additional minced garlic cloves, according to your preference. 
• To make this sauce into a thinner salad dressing that’s easier to pour, don’t strain all of the liquid from the cucumber and use ½ plain nonfat yogurt and ½ nonfat plain Greek yogurt. 
• Use tzatziki as a veggie dip, pita dip, sandwich spread, salad dressing, and more. 

Nutrition facts per serving 

Calories: 25 / Total Fat: 1g ( 1% DV) / Saturated Fat: 0g ( 0% DV) / Trans Fat: 0g / Cholesterol: 0mg ( 0% DV) / Sodium: 160mg ( 7% DV) / Total Carbohydrate: 2g ( 1% DV) / Dietary Fiber: 0g ( 0% DV) / Total Sugars: 1g / Added Sugar: 0g ( 0% DV) / Protein: 3g / Vitamin D: 0mcg ( 0% DV) / Calcium: 38mg ( 2% DV) / Iron: 0mg ( 0% DV) / Potassium: 29mg ( 0% DV) 

Allergen statement: contains milk. 

Dijon Mustard Vinaigrette 

Prep time: 5 minutes 
Cook time: n/a 
Total time: 5 minutes 
Serves: 12 
Serving size: approximately 2 tablespoons 

Ingredients 

• 1 cup extra virgin olive oil 
• ⅓ cup rice vinegar, unsweetened, unsalted 
• ¼ cup Dijon mustard 
• ½ teaspoon kosher salt 
• ½ teaspoon ground black pepper 

Instructions 

1. Whisk all ingredients together in a small bowl. Add additional salt and pepper to taste, if needed. 
2. Store in an airtight container in the fridge for up to a week. 

Recipe note: 

• This dressing is delicious on vegetable or grain salads but is also great as a marinade for chicken or meat, or even as a drizzle on sandwiches. 

Nutrition facts per serving 

Calories: 170 / Total Fat: 19g ( 24% DV) / Saturated Fat: 2.5g ( 13% DV) / Trans Fat: 0g / Cholesterol: 0mg ( 0% DV) / Sodium: 200mg ( 9% DV) / Total Carbohydrate: 0g ( 0% DV) / Dietary Fiber: 0g ( 0% DV) / Total Sugars: 0g / Added Sugar: 0g ( 0% DV) / Protein: 0g / Vitamin D: 0mcg ( 0% DV) / Calcium: 0mg ( 0% DV) / Iron: 0mg ( 0% DV) / Potassium: 1mg ( 0% DV) 

Allergen statement: n/a