It's time for another installment of the Secret Recipe Club! The blog I got to
Adina's recipe index was neatly organized, which made it easy for me to find the recipes I wanted to check out. My mouth was soon watering as I browsed her recipes for Cauliflower in Tomato Sauce, Zucchini Lasagna, Strawberry, Nectarine and Quinoa Salad, Homemade Peanut Butter, and so much more.
I eat a lot of salads, so I ultimately decided on the Yogurt Dressing. I was thrilled to see that I could make one of my favorite dressings with yogurt, instead of mayonnaise and buttermilk.
This dressing is easy to make, and will become your new favorite salad topping. If you like ranch you'll love this version. And did I say it's easy? All you do is place all of the ingredients into a bowl, whisk together, then serve. I like to let it chill out in the refrigerator for about 30 minutes before using, to allow the flavors to marry, and it becomes even better tasting in my opinion. I make it often now, and double the recipe to make sure I have plenty on hand for salads and veggie snacks. I changed the original recipe a bit, by using some of the variations she suggested, and it is oh so good.
Thank you Adina for introducing me to this tasty recipe.
Creamy Yogurt Dressing
2/3 cup plain Greek yogurt
1 teaspoon Dijon mustard
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 tablespoons honey, or to taste
Sea salt and fresh ground black pepper to taste
1 small red or white onion, minced
2 tablespoons parsley
Place yogurt and mustard in a small bowl and stir to combine.
Add the vinegar, olive oil, honey, salt and pepper, and whisk until the mixture is completely blended.
Stir in the onion and parsley, and chill in the refrigerator for 30 minutes to allow the flavors to marry.
If you would like your dressing to be a bit thinner, a teaspoon or two of water or milk may be added.
Leftovers can be stored in the refrigerator for up to 3 days.
Yield: Enough for 1 large salad.