Prep 5 mins
Cook 0 mins
This is lovely on all sorts of salads, especially spinach with pieces of orange.
- 1⁄2 cup natural set yoghurt
- 1 tablespoon lemon juice
- 1⁄4 teaspoon dried rosemary leaves
- 1 teaspoon dried basil
- 1 teaspoon mustard powder
- 1⁄2 teaspoon poppy seed
- 1 tablespoon fresh parsley, chopped
- Place all ingredients in a screw-top jar and shake until combined.
- Pour over salad and enjoy!
I loved the idea of a yoghurt-based dressing and I know that yoghurt works really well in potato salad recipes. Guided by previous reviewers, I made only a half quantity using Greek yoghurt (I also don’t know what natural set yoghurt is) and only a smidgeon of mustard. I used this as a dressing on some salad greens, sliced cucumber and tomatoes, and just loved the poppy seeds in it as well as the blend of herbs. Since I was using several dry herbs, I made this a day before I used it, and added the fresh parsley just before serving. Very tasty. Thanks for sharing!
I loved the idea of basing a summer salad dressing on yogurt in lieu of oil. My challenge here was that the dry mustard was far too hot and overpowered all of the flavors. My fix involved adding 2 more tablespoons of yogurt, a tablespoon of skim milk and a pinch of splenda. Next time, I would just cut the mustard in half.
This started as 3 stars then I added 1 tablespoon honey and 2 tablespoons olive oil. This recipe made enough for a large salad serving 8 people.I`m not sure what natural set yoghurt is so I used regular yogurt. This is very light and refreshing great for the hot days of summer.