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The 'Wait Lang' Salad Dressing

"Teka lang! 2 minutes!"

Yes. That's how long it took me to make that Salad Dressing (or 2 minutes and 35 seconds to be exact) depending of course if you have the ingredients on hand.

In our family we try our best to squeeze in something HEALTHY in our meals. But in this day and age of on-the-go, we become.... forgetful... and lazy. Hehe

Sometimes, my family and I want to prepare something healthy to eat AT THE LAST MINUTE… this is when everyone’s come together and the table's already set.


Good thing we found a couple of recipes (and tweaked it a bit) that could help us out in a pickle. Make this dressing a couple times and you’ll never need to look at the recipe again. It’s the simplest way to turn a few spoonfuls of Greek yogurt into salad dressing and it’s versatile enough to partner with any type of salad.

Garlic, lemon, and salt turn plain yogurt into a simple and delicious salad dressing. A bit creamy, obviously, but with a nice bright tang that let you know it's salad dressing. Try it on heartier salad greens, like romaine, on chopped vegetable salads. We highly recommend using whole milk yogurt here and in similar recipes. The fat makes it creamier and thicker --- especially with DVF Dairy Farm’s Greek Yogurt, it's unsweetened, packed with nutrients, AND it's delicious!

Creamy Garlic Greek Yogurt Dressing

Prep time: 2 to 5 mins

Serving: About 1 cup, enough for 4 to 5 salads


  • 2 tablespoons fresh lemon juice, from one lemon

  • 1 tablespoon white wine vinegar

  • 1-1/2 teaspoons sugar

  • 1 teaspoon minced garlic, from about 2 cloves

  • 1/2 cup plain whole milk DVF Dairy Farm’s Greek yogurt

  • 1/3 cup extra virgin olive oil

  • 1/2 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • Optional: 1/2 teaspoon dried dill dash black pepper (to taste)


  1. Combine the yogurt and the lemon juice and a small bowl and whisk together until completely smooth.

  2. Add salt to taste. Add pepper, in you like.

  3. Refrigerate until ready to serve.

*Alternatively, you can put them in a pint-sized jar with a lid and shake them into smoothness.

The dressing when stored, covered, and chilled, keeps well for about 3 to 4 days.

Note that if you do want to store it, you may want to pull back on how much garlic you add, since its flavor will intensify as it sits.

It's tasty as is, but if you'd like to experiment in the kitchen, this dressing is also a great base from which to create other dressings. The easiest thing to do is to stir in some freshly chopped herbs. Mint and dill are my favorites here, but a tiny bit of rosemary or even some humble parsley are excellent choices, too.

Mix things up by adding spices. A bit of freshly ground cumin is particularly tasty, but so too are curry powder or garam masala. Experiment with your favorites spices by mixing in 1/4 teaspoon to start, tasting, and adding from there.

Thank you and Let us know what you've come up with~

Comment below or send us an email, we'd love to hear from you! :)


SEGAL,Jennifer.Greek Yogurt Dressing. (Adapted fromAna Sortun via Fine Cooking April/May 2015)

WATSON,Molly.Garlic Yogurt Salad Dressing. .September(2018)


DVF Dairy Farm (blue)
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