Whole Heart Salad with Creamy Yogurt Dressing

5 Jul

I was craving a creamy salad dressing.  However, I wanted to stay away from anything in a bottle or that involved sour cream or mayonnaise because, really, what’s the point of eating a salad with as much calories, cholesterol, and fat as any of the standard barbecue fare I gorged on this weekend?

The creamy dressing I whipped up was just as tasty and delicious but a million times healthier than anything made with sour cream or mayonnaise.  Paired with organic lettuce from the CSA and a few other ingredients for taste and texture, this dressing was the star of a delicious salad.  Everything worked together beautifully.  I chose a slightly bitter lettuce that paired well with the cool creaminess of the dressing, eggs, and cheese, smokiness of the almonds, and bright, briney bite of the capers, but a heart of romaine would work well, too.  The creamy yogurt dressing also works really well as a simple dip, a fact I can attest to after devouring about half a sleeve of Ritz crackers and a cup of baby carrots topped with it.

As far as packing tips go, I recommend to prevent the lettuce from wilting, simply pack the full hearts wrapped in slightly damp paper towels.  Pack the cheese and hard boiled egg in another container, and the dressing in a third.  Bring along your container of capers and another of almonds and grab a teaspoon of capers with a fork and your almonds with your hand and assemble as directed below.  See a picture after the jump of how I packed.

Whole Heart Salad with Creamy Yogurt Dressing


2 small hearts bitter lettuce, cleaned and dried

1/4 cup fontina cheese, shredded

1 tsp. capers

1/4 cup creamy mustard and yogurt salad dressing (see below)

1/4 cup smoked almonds

1 hard boiled egg

To assemble, simply remove the lettuce from it’s paper towel wrapping.  Peel the hard boiled egg and smash with the fork.  Top the lettuce with the dressing, cheese, capers, almonds, and hard boiled egg and dig in.

Creamy Mustard and Yogurt Salad Dressing:

1/2 cup plain Greek yogurt

1 lemon, juiced

1/2 tbs. olive oil

1 tsp. whole grain Dijon mustard

Kosher salt and freshly cracked black pepper

Whisk together all ingredients until well combined.  I recommend using a hand  mixer with a whisk attachment, though it could certainly be done without one.

The almonds aren’t pictured because I didn’t decide to throw them on until this morning:

One Response to “Whole Heart Salad with Creamy Yogurt Dressing”


  1. Geauga Family Farms Summer CSA – Week Four « Kelseyincleveland's Blog - July 9, 2011

    […] made pretty good use of last week’s items, though we do have quite a bit left over.  My whole heart salad with creamy yogurt dressing was made from lettuce from week two of the CSA.  The lemon-vegetable risotto included green […]

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