SALADS & SIDE DISHES

Haydari
This is one of the most delicious appetizers in Ottoman cuisine. Haydari is an essential of the traditional restaurants in Turkey.

Ingredients

1/2 cup plain yogurt
8 oz natural sour cream
4 oz feta cheese
1 clove of garlic
2 tbsp extra virgin olive oil
2 tsp ground cumin(+/-)
1 tsp dried mint flakes
1/2 tsp salt(+/-)
1/2 tsp ground red pepper

(+/-) : more/less

Directions

Press garlic in a big bowl, add feta cheese and press the cheese with a fork, then add all the ingredients except ground red pepper. Mix well with a fork, put in a service plate and decorate the top of Haydari with ground red pepper. Put bread slices next to the Haydari plate and serve as appetizer.(Cumin and dried mint are essentials)

Nutrition Facts

Ambrosia Salad
usually made with sour cream, the addition of vanilla yogurt is a great way to make this “sweet” treats a little healthier. You can also prepare this recipe by using our Strawberry or Vanilla yogurts for a fruitier flavor!

Ingredients

1 cup mandarin oranges, drained
1 cup mini marshmallows
1 cup vanilla yogurt
1 cup pineapple chucks, drained
1 cup shredded coconut

Directions

Combine all ingredients and toss gently. Allow to rest in refrigerator for short time for best flavor

Yields

4 servings

Nutrition Facts

Calories 160; Calories from Fat 50; Total Fat 6g; Cholesterol 0mg; Total Carbohydrate 26g; Protein 2g; Calcium 8%; Fiber 2g

Broccoli Casserole
A rice and broccoli dish with a creamy base flavored with cheddar cheese.

Ingredients

2 tbs. butter
1 onion, chopped
3 cups chopped broccoli
1 cup sliced mushrooms
1 1/2 cups brown rice, cooked
1/2 cup fat free milk
1/2 cup plain yogurt
1 egg, beaten
1/3 cups shredded cheddar cheese
1/4 cups Italian bread crumbs
1/4 tsp. McCormick Season All

Directions

Melt butter in large non-stick skillet and saute onions, broccoli, and mushrooms until onions are clear. Remove from heat and add rice, Season All, and cheese. Pour mixture into a 7 X 9 inch glass dish, sprayed with Pam. Mix milk, beaten egg, and yogurt in a small bowl, and pour over brocolli/rice mixture in dish. Stir well, and sprinkle with bread crumbs. Bake 25 minutes in 350 degree oven.

Yields

6 servings

Nutrition Facts

Broccoli Slaw
Yogurt helps to lighten up this dressing so everyone can have fried chicken!

Ingredients

1/3 cup plain yogurt
1/3 cup of cider vinegar
2 tablespoons of sugar
1 tablespoon of prepared mustard
1 teaspoon of celery seed
1/2 teaspoon of pepper
1 bag of shredded broccoli slaw

Directions

In a small bowl, mix yogurt, vinegar, sugar, mustard, celery seed and pepper. Toss broccoli slaw with dressing mixture until evenly coated. Refrigerate 1 hour before serving.

Yields

10 servings

Nutrition Facts

(1/2 cup) Calories 144; Calories from Fat 25; Total Fat 3g; Cholesterol 10mg; Total Carbohydrates 21g; Protein 3g

Carrot Mashed Potatoes
Carrot mashed potatoes are a perfect compliment to the Turkey Pie main dish.

Ingredients

2 pounds potatoes peeled and cut into chunks
1/3 cup milk
1 cup carrots
1 1/2 cups plain yogurt
Salt and pepper to taste

Directions

Fresh parsley, chopped in a microwave-save dish, add potatoes and milk. Cover tightly and cook on high for about 8 minutes. Add carrots and continue cooking for about 4 minutes, potatoes should be tender but not mushy.
When potatoes and carrots are done, remove from microwave. Add yogurt mixture and mash. Season with salt and pepper. Garnish with parsley.

Yields

6 servings

Nutrition Facts

None

Creamed Spinach
This creamed spinach is sure to please everyone - made with lowfat yogurt it has significantly less calories than more traditional versions.

Ingredients

3 10oz packages frozen chopped spinach
3 tablespoons olive oil
1 cup yellow onion, chopped
6 garlic cloves, minced
1 1/2 cups plain yogurt
Salt and pepper to taste

Directions

Thaw spinach in a colander, squeeze out excess liquid and then set aside. Heat the olive oil in a large saucepan over medium-high heat and sauté the garlic and onions until slightly browned, about 5 minutes. Add the spinach and continue to cook until spinach is heated completely through, about 3 minutes. Reduce the heat to low, add the plain yogurt to the spinach mixture and combine until the yogurt is heated, about 3 minutes. Season with salt and pepper, and serve warm.

Yields

6-8 servings

Nutrition Facts

Calories 110; Calories from Fat 50; Total Fat 6g; Cholesterol 0mg; Total Carbohydrates 10g; Protein 5g, Fiber 4g

Egg Salad

Ingredients

8 large hard-boiled eggs, cooled and shelled
1/4 cup mayonnaise
1/2 cup plain nonfat Stonyfield Farm Yogurt
3 tablespoons pickle relish
1 tablespoon minced sweet white onion
Salt and pepper to taste

Directions

In a medium-size mixing bowl, mash eggs. Add mayonnaise, yogurt, pickle relish, onion, salt and pepper and mix well. Serve on bread or toast. Cover and keep in refrigerator for up to one day.

Yields

approximately 3 cups

Nutrition Facts

Calories 130; Calories from Fat 40; Total Fat 4g; Cholesterol 140mg; Total Carbohydrate 16g; Protein 8g

Mediterranean Potato Salad

Ingredients

3lbs. potatoes
1 1/3 cups Kalamata olives, sliced
1 cup celery, chopped
1/3 cup scallions
½ cup red pepper, diced
½ cup yellow pepper, diced
2 tablespoons red wine vinegar
2 tablespoons olive oil
1 teaspoon oregano, dried
1 cup plain yogurt
2 teaspoons mustard
1 teaspoon honey
¼ teaspoon garlic salt
salt and pepper to taste

Directions

Using a large pot, bring 6 cups of salted water to a boil. Cook cubed potatoes for 15 minutes, drain using a colander, and allow to cool. Prepare olives, celery, scallions, red and yellow peppers, and reserve. Using a small mixing bowl, prepare the dressing for the salad. Whisk together vinegar, olive oil, yogurt, mustard, honey and seasonings. In a large bowl, combine potatoes, vegetables and dressing.

Yields

8 servings

Nutrition Facts

Calories 260; Calories from Fat 60; Total Fat 7g; Cholesterol 0mg; Total Carbohydrate 46g; Protein 5g

Turkish Traditional Hummus
Simple to prepare, this traditional Turkish Hummus has a great mild garlic flavor.

Ingredients

2 garlic cloves
1/2 cup flat leaf parsley
1 15 oz can of garbanzo beans (chick peas)
1/2 cup plain nonfat yogurt
3 tablespoons tahini (sesame seed paste)
1 teaspoon salt
1 teaspoon tabasco sauce
1 teaspoon fresh ground black pepper

Directions

Place garlic and parsley in a food processor, and chop until finely diced. Add garbanzo beans, yogurt, tahini, salt, pepper and Tabasco sauce, and process until smooth. Serve with pita chips, tortillas or fresh vegetables.

Yields

About 2 cups

Nutrition Facts

(2 ounces) Calories 300; Calories from Fat 70; Total Fat 8g; Cholesterol 15mg; Total Carbohydrates 37g; Protein 20g, Fiber 3g

Cucumber Dill Sauce
Sauce can be served with grilled trout, salmon, or shellfish or as a dip with fresh vegetables.

Ingredients

1/4 cup diced seeded peeled cucumber
1/4 cup plain yogurt
1/2 teaspoon chopped fresh dill
1 small garlic clove, minced

Directions

Combine all the ingredients in a bowl. Chill until served.

Yields

1/2 Cup (serving size: 2 tablespoons)

Nutrition Facts

Calories: 11 per serving

Cucumbe Raita
A cool, refreshing dip or topping for spicy chicken.

Ingredients

1 cup plain yogurt
2 teaspoons fresh mint, chopped
1/2 medium cucumber, peeled, seeded and cut into matchsticks
1/4 teaspoon ginger
Salt to taste

Directions

In small bowl, combine yogurt, mint, cucumber, ginger and salt and mix. Cover with plastic wrap and chill in refrigerator for 1 hour.

Yields

4 servings

Nutrition Facts

None

Cucumber Salad
Cucumbers are a delightful complement to the creamy texture of yogurt. This simple salad is a great dish to bring along on your next picnic.

Ingredients

1 tablespoon sugar
1 1/2 teaspoons salt
1 cup plain yogurt
3 tablespoons red onion, small diced
2 tablespoons apple cider vinegar
4 1/2 cups thinly sliced pared cucumbers (6 medium)

Directions

Blend together sugar, salt, yogurt, onion and vinegar in large bowl. Add cucumbers; mix well. Cover and chill at least 2 hours.

Yields

8 servings

Nutrition Facts

Calories 50; Calories from Fat 5; Total Fat 0.5g; Cholesterol 0mg; Total Carbohydrate 9g; Protein 2g; Calcium 8% RDA; Fiber 2g

Deviled Eggs
These light and creamy eggs are sure to delight guests as an appetizer, whether it's an elegant dinner or a backyard cookout. Using yogurt significantly reduces the fat, so your heart and your taste buds will thank you!

Ingredients

6 hard-boiled eggs
1/4 cup plain yogurt
1 teaspoon mustard
1/2 teaspoon vinegar
1 teaspoon lemon juice
Paprika for garnish

Directions

Cut the eggs in half (lengthwise) and remove the yolks. Place yolks in a bowl and mash with a fork. Add yogurt, mustard, vinegar and lemon juice and mix well. Season with salt and pepper, if desired. Stuff egg halves with the yolk mixture and garnish with paprika.

Yields

12 servings

Nutrition Facts

None

Eggplant Borani
This Traditional Turkish dish features roasted eggplant mixed with a combination of fresh parsley, garlic, lemon juice and yogurt. Enjoy with your favorite chips, or try it as a topping on your sandwich.

Ingredients

3 whole eggplants
3 tablespoons olive oil
2 cloves garlic
2 tablespoons flat leaf parsley
1 1/4 cups plain lowfat yogurt
1/4 teaspoon salt
juice of one lemon

Directions

Over a medium high flame, grill eggplants over an open fire. Allow skin to blacken and the flesh to become soft. Once tender, about 15 minutes, remove eggplants from the grill and let cool. Remove outer skins. Combine all ingredients in a food processor puree until smooth. Serve with fresh vegetables or pita chips.

Yields

4 cups

Nutrition Facts

(3oz serving)Calories 45; Calories from Fat 25; Total Fat 2.5g; Cholesterol 0mg; Total Carbohydrate 6g; Protein 40g

Anatolian Beet Dip
This is a crudite' dip of vibrant magenta color and many weaving flavors. Equally comfortable with full or low fat yogurt and a lovely way to use up leftover beets.

Ingredients

4 cooked and peeled beets, roughly chopped
1 cup yogurt
2 cloves garlic
2 tsp lemon juice
zest of lemon
2 tbls olive oil
1/2 tsp cumin, paprika and cinnamon
salt and pepper to taste

Directions

In food processor or blender combine all ingredients until fairly smooth. This recipe is better if just blended, it just looses something if the texture goes all the way to "Moo-sy".

Serve with crackers, flat breads, crudites. My favorite way to present this : bruschettas with a "coin" of goat cheese on a toasted baguette slice topped with a dollop of the beet dip.

Yields

2 cups

Mustard Yogurt Dipping Sauce
A great alternative to plain mustard. Add the yogurt to give a healthy twist.

Ingredients

4 cups plain lowfat yogurt
1/2 cup mustard
2 tsp. dry mustard

Directions

Combine all ingredients and mix well.

Yields

1 quart

Nutrition Facts

Total Fat 8g
Protein 40 g

No Cook Spinach Dip
We have heard from many of our yogurt fans that they have been looking for a way to lighten up their recipe for Spinach Dip. While we have another recipe on our website that is served warm, this one requires no cooking at all.
Simply, chop, mix and enjoy.

Ingredients

2 10oz frozen packages chopped spinach, defrosted and drained
1 can chopped water chestnuts
3 green onions very finely chopped
1 cup yogurt
1/2 cup mayonnaise
1 small jar pimento finely chopped
1/2 teaspoon salt
1/2 teaspoon pepper

Directions

Before preparing the dip, be sure to defrost and drain the excess water from two packages of frozen chopped spinach. Combine all of the ingredients, including the drained spinach, in a medium sized bowl and mix well. Chill before serving.

Yields

3 cups

Nutrition Facts

Calories 40; Calories from Fat 10; Total Fat 1g; Cholesterol 0mg; Total Carbohydrate 7g; Protein 3g; Calcium 10%; Fiber 2g