Instant Yogurt Salad Dressing

[@MrPaulsPantry]

Well I was all set to enjoy a chicken Caesar salad but watched this first and guess what, I ditched the Caesar dressing and made this up instead and it was delicious, Thank you Pete.

[@LazyCookPete]

That is feedback gold my friend. Thanks! 😊

[@mvstormyoneadventures]

Dill is one of my favorite flavors and smells. I'm sure I would enjoy this dressing

[@LazyCookPete]

I'm sure you would too, it makes a change from the more oily salad dressings and you can adjust the mustard and honey amounts to suit your taste 😋

[@gracioustreatz7231]

Wow yogurt salad, that's a fantastic idea. I've never thought of using yogurt in salads. Will definitely give that a try as I love salads. Wonderful sharing, Pete! 💖

[@LazyCookPete]

I was amazed the first time I tried it in Germany Fiona, now I make it quite often 😋

[@Reza-1223]

Thats AWESOME ❤❤Lovely dressing ❤💯💯👍🏽🙏✌️👌♥️🇬🇾🇬🇾

[@LazyCookPete]

Thank you so much Reza!

[@PaddyJoeCooking]

I'm in love with yogurt and this Instant Yogurt Salad Dressing is an instant classic!!!!

[@LazyCookPete]

Me too Patrick. I prefer to make my own salad dressings, it's so easy and you can adjust the honey and mustard to your own preference 😋

[@ellendelights]

Hello Pete how are you? Beautiful and delicious Dressing my Friend!!!

[@LazyCookPete]

Hi Ellen! Thanks for stopping by. I love this simple recipe, you can adjust the mustard, honey and herbs to make it your own.

[@FeinDining]

Yum! Looks super quick and absolutely delightful 👏

[@LazyCookPete]

Thank you. You can adjust the honey and mustard amounts to suit your own taste.

[@OldCountryCooks]

Another great dressing! Will be making this one also! YUM!

[@LazyCookPete]

This one is very refreshing and you can swap out the dill for mint or any herb of your choice. Love to you both!

[@RivetGardener]

I just love your dressing, Pete! perfect for the summer and a cold lettuce salad.....let's go. You nailed this one !

[@LazyCookPete]

Thanks Rivet. A salad is naked without it 😊

[@RivetGardener]

@@LazyCookPete During the summer months we eat a salad everyday. I've got to make your dressing, it looks delicious. Long time ago I made gravlax from Julia Child and Jacque Pepin's recipe book when they paired together. Turned out fantastic and made it for several years. Yes the dill is such a nice touch.

[@LazyCookPete]

@@RivetGardener Betcha love it, I know I do 😋

[@nige3801]

This looks delicious Pete, ideal for the summer which is feeling warm already! I love the flavour of dill

[@LazyCookPete]

Yes Nige it was sweltering here yesterday, punctuated by a heavy but brief thunderstorm. Dill kinda grew on me over the years and I love it now 😋

[@samrowbotham8914]

I actually miss you on Facebook but love your vids on here.

[@LazyCookPete]

You just reminded me to post this on Facebook Sam, thanks!

[@brendarigdonsbrensden.8350]

Looks like could be similar to buttermilk ranch dressing we have here in the USA Pete 👍🏼❤️

[@LazyCookPete]

It's very popular in Germany but I have not seen it in the UK. I do love ranch dressing though 😋

[@Maplecook]

Let's do this!

[@LazyCookPete]

Thanks my friend! You can easily adjust the honey and mustard to your own taste 😋

[@Maplecook]

@@LazyCookPete Don't say that around Thunderjack! He'll positively overload any and every recipe with honey! hahaha

[@LazyCookPete]

@@Maplecook Well honey is rather moreish 😋

[@brianmohammed1790]

hey pete cool video and have more videos to come

[@LazyCookPete]

Thanks Brian. I have 584 videos and more to come 😊

[@TasdazDownunder]

Dilliscious

[@LazyCookPete]

Hahaha I see what you did there 😄

[@moniquem783]

Very nice. Apart from the dill. I can't stand dill. It tastes like dirt to me lol. Might try it with parsley or something though. I always have yoghurt on hand as I make my own, but I don't always have eggs or oil for a mayo based dressing. And sometimes you just want something lighter.

[@LazyCookPete]

Dill is quite an acquired taste I do agree, but parsley is a good alternative, so is a chiffonade of fresh mint 😋

[@moniquem783]

@@LazyCookPete ooooh, yes mint would be lovely! My mum also hates dill so I guess I didn’t get to acquire the taste for it. I tried dill pickles a few times and eventually got to the point where I could tolerate them, but I never actually enjoyed them. I just prefer the sweet spiced gherkins instead. I don’t particularly want the sugar that’s in those though, so I’ve been playing around a bit trying to recreate the flavour of my favourite brand but using stevia or monk fruit or allulose to sweeten them rather than sugar. I got fairly close last time apart from them being too salty, but I think next time I try them I’ll get it right. Hopefully I’ll move in time to grow the cucumbers and make a years supply as one of my first projects in my next kitchen 😊

[@LazyCookPete]

@@moniquem783 I'm one of those weirdos who love lacto-fermented gherkins, I'm into that whole sauerkraut and kimchi thing too 😋

[@moniquem783]

@@LazyCookPete oooh yes I like those too! I have some homemade white kimchi in my fridge which is incredible. Don’t like the sauerkraut available in jars here but homemade is wonderful. I’m playing with fermented drinks at the moment too. I’ve had a kombucha phase but wanted to try some new things so I’ve got water kefir grains and have been making fizzy drinks from that. It tastes good but can get a bit thick which I don’t love. And also now trying a fizzy drink from bought juice mixed with water and whey drained from my homemade yoghurt. I haven’t achieved fizz with whey yet but have only just started doing that so I’m sure I’ll get there. I haven’t tried a ginger bug yet. I’m not great with lots of ginger, I only use it sparingly, so I’m worried if I can taste the ginger in the drink I won’t enjoy it. I’m sure I’ll try it at some point. Maybe if I add lots of stevia it’ll cover the ginger. I would love to do a big crock of fermented gherkins, but I will be preserving my harvest of little cucumbers for the whole year and if I ferment them all, once they’re at the point where I like them I’ll need to move them into the fridge and I just don’t have enough fridge space for a year’s supply of gherkins so I’m going to have to do a bunch of them in a vinegar pickle so they can just stay on the shelf. I see so many ferment recipes and think oooh yeah I’ll try that, but once you get to the scale of growing the produce to ferment and doing a year’s supply of all of these different things, it’s going to cause a problem. No houses have root cellars here, and I doubt that would be cool enough in summer anyway. Maybe I’ll figure something out at some point. I’d love to see a video of you making your gherkins or sauerkraut or whatever else. It’s actually quite difficult to find good content of those that isn’t American, and it’s always good to see how it’s done in other countries.

[@LazyCookPete]

@@moniquem783 I haven't taken as deep a dive into this as you have Monica, and like you I don't grow the necessary volume to make the effort worthwhile. I much prefer homemade sauerkraut too, but some of the Polish and other Eastern European brands I can buy here are quite good. As for kimchi I often make it using white cabbage, and I have come to prefer this to the original Korean Napa cabbage kimchi. I may make a video of these processes at some time in the future.