Prep 10 mins
Cook 0 mins
Delicious dressing and good for the waistline. Excellent with Spinach-Mushroom salad (separate posting)
- 1⁄4 cup fresh lemon juice
- 1 1⁄2 tablespoons red wine vinegar or 1 1⁄2 tablespoons balsamic vinegar
- 1 clove garlic, pressed
- 2 teaspoons Dijon mustard
- 1⁄4 cup plain yogurt
- Whisk everything together except the yogurt.
- When well blended whisk in the yogurt.
What a wonderful dressing and a delightful change from the "normal" vinaigrettes. I substituted nonfat lemon yogurt and threw in some lemon zest. Poured it over a hearty veggie salad and mmmmmm..... Very nice recipe - thanks for sharing.
This is now my favourite dressing! Fresh and light tasting with the right amount of tang. I used lime juice instead of lemon juice.
I paired this recipe with Bergy's Spinach-Mushroom Salad and what a combination!! The taste was really unexpected and very very good. As Miller pointed out this recipe is indeed delightfully different from the "normal" vinaigrettes. I can envision this dressing being used as a 'sauce' for fish as well. I found this recipe to be extremely tasty and potentially very versatile as well. Thank you Bergy. (prepared for the "COOKOUT" Cookathon July 1st - July 4th 2002)