Greek Yogurt French Salad Dressing

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5 from 2 reviews

A rich and creamy salad dressing made without cream, oil or mayonnaise. Greek Yogurt French Salad Dressing has all the flavours of your favourite French salad dressing, without the excess fat.

  • Author: Jessica
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 4 1x


Units Scale


  • 1 head lettuce, chopped
  • 2 large tomatoes, diced
  • 1 cucumber, chopped
  • 1/4 cup red onion, thinly sliced
  • 4 eggs, hard boiled and cut in half (optional)


  • 3/4 cup fat free plain Greek yogurt
  • 1/4 cup milk
  • 1/4 cup ketchup
  • 2 tablespoons white vinegar
  • 1 tablespoon sugar
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/8 teaspoon pepper


  1. Place eggs in a pot, fill with water. Bring water to boil over medium-high heat. When water begins to boil, cover and lower temperature to simmer. Cook eggs for 12 minutes before cooling them under cold water. Set aside.
  2. In a small bowl, combine yogurt, milk, ketchup, white vinegar, sugar, Worcestershire sauce, garlic powder, salt, paprika and pepper. Mix until the dressing is smooth and well combined.
  3. Fill a large bowl with lettuce, tomatoes, cucumbers and onions. Evenly mix in salad dressing. Top with eggs.
  4. Plate and enjoy!


If you are making Greek Yogurt French Salad Dressing as a veggie dip, you may want to use less milk. Only add one tablespoon of milk at a time until it is the desired consistency.

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