Sriracha Ranch Yogurt Dressing

I adore a good salad, especially a salad that has lots of flavor. One day when I was out to dinner with my kids, I spotted a “modern taco salad” on the menu, made with shredded pork and served with Sriracha Ranch dressing. I just HAD to taste that Sriracha Ranch … it was so good, I tend to order that salad just about every time I go to that restaurant now. One time we ordered from there for lunch on a day we had to do a lunchtime call with a client and of course, I had to have the modern taco salad. It came with a nice container of the dressing, which made me VERY happy because that meant I could bring it home and try to replicate it in my kitchen! (and make it healthier in the process … oh yeah!)

This Greek yogurt version of the dressing tastes almost exactly the same as the restaurant version. The texture is a little different (because, less fat), but the taste is spot on. It’s uber simple to make, something you can whip up in a few minutes and, if you are a Sriracha fanatic like me, you may even have all the ingredients in  your house to make this addictive stuff.

Someday I’ll have to try to make the shredded pork, but in the meantime I’m enjoying this dressing on all sorts of salads. What can I say … it’s amazing! It’s great as a dip too and I’m thinking it would even be good with eggs, spread on a sandwich in place of boring old mayo or as a base sauce for a pizza.

Sriracha Ranch Yogurt Dressing

• Prep Time: 5 minutes
• Total Time: 5 minutes

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Ingredients

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• 1/4 cup plain 2% Greek yogurt
• 1/4 cup light mayonnaise
• 1/4 cup low fat milk
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon onion powder
• 1/4 teaspoon Italian Seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon sugar
• A pinch of dried dill
• 1 teaspoon extra virgin olive oil
• 3 teaspoons Sriracha (more or less to taste)

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Instructions

1. In a small bowl, whisk together the salad dressing ingredients, adjusting the amount of Sriracha to suit your tastes. Add milk as needed to thin if desired. Store in an airtight container in the fridge.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at Gluten Free Friday, Weekend Potluck, Munching Monday, Wine’d Down Wednesday and Wonderful Wednesday.